Mutton Keema Ghugni (Dried Peas Curry with Mutton Mince - Bong style)

Name: Mutton Keema Ghugni (Dried Peas Curry with Mutton Mince - Bong style)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup dried yellow peas, soaked overnight; 400 gms. mutton mince, washed and drained; 3 tbsp. mustard oil; 1 potato, cubed; 1 tsp. cumin seeds; 2 bay leaves; 1 " cinnamon stick; 2 green cardamoms; 4-5 cloves; 1 onion, sliced; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste; 1/2 tsp. turmeric powder; 1 tbsp. roasted coriander-cumin powder; 1 tsp. garam masala powder; 1 tsp. red chili powder; 1 tsp. salt or to taste; 2 green chilies; 1 tsp. ghee; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Keema Ghugni, prepared with some mutton mince, is a non-veg. version of the classic Ghugni recipe. It is a favorite tea time snack among most Bengalis and it is also a street food served with / without poori.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

1 cupdried yellow peas, soaked overnight
400gms. mutton mince, washed and drained
3 tbsp.mustard oil
1potato, cubed
1 tsp.cumin seeds
2bay leaves
1" cinnamon stick
2green cardamoms
4-5cloves
1onion, sliced
1 tsp.ginger-garlic paste
1 tsp.tomato paste
1/2 tsp.turmeric powder
1 tbsp.roasted coriander-cumin powder
1 tsp.garam masala powder
1 tsp.red chili powder
1 tsp.salt or to taste
2green chilies
1 tsp.ghee
1 tbsp.coriander leaves, chopped

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Steps

20-25 minutes

1

Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside.
2

Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds.
3

Add the onion and fry till light brown. Add ginger-garlic paste, tomato paste & all the dry spices mixed with some water. Sauté till oil separates.
4

Add the mutton mince and fry on a low flame till dry. Add boiled peas, green chilies & fried potatoes. Add more water if required.
Simmer for 5-7 minutes.
5

When done, add ghee and mix well. Garnish with coriander leaves.
6

Enjoy as a tea time snack or with poori / paratha.