Keema Ghugni

Name: Keema Ghugni
Cuisine: Indian
Ingredients: 1 cup dried yellow peas, soaked overnight; 200 gm mutton mince, washed and drained; 1 potato cubed; 2 dry red chilies; 1 tsp. + 1/2 tsp. cumin seeds; 2-3 tbsp. mustard oil; 2 bay leaves; 1 inch cinnamon stick; 2 green cardamoms; 4-5 cloves; 1-2 onions, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste; 1 tsp. turmeric powder; 1 tbsp. roasted coriander-cumin powder; 1 tsp. garam masala powder; 1 tsp. red chilli powder; to taste salt; 1 tsp. ghee (clarified butter); 1 tbsp. coriander leaves, chopped; as needed lime wedges, chopped onion and green chilies to serve

Bethica Das @kitchen_flavours

Sharjah (UAE)

#streetfoodofindia - Ghugni or Dried Yellow Peas Curry with or without keema in it is a very common and a popular street food that is very much enjoyed by the locals. It is found all year round in every street corners where it is relished as a breakfast / snack with hot luchi (poori) and some sliced onion and lime wedges as an accompaniment.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupdried yellow peas, soaked overnight
200 gm mutton mince, washed and drained
1potato cubed
2dry red chilies
1 tsp. + 1/2 tsp. cumin seeds
2-3 tbsp.mustard oil
2bay leaves
1 inch cinnamon stick
2green cardamoms
4-5cloves
1-2onions, chopped
1 tsp.ginger-garlic paste
1 tsp.tomato paste
1 tsp.turmeric powder
1 tbsp.roasted coriander-cumin powder
1 tsp.garam masala powder
1 tsp.red chilli powder
to tastesalt
1 tsp.ghee (clarified butter)
1 tbsp.coriander leaves, chopped
as neededlime wedges, chopped onion and green chilies to serve

Saved

Steps

1

Dry roast the dry red chilies and 1 tsp. cumin seeds for a few seconds. Cool and grind to a powder. Keep aside. Boil the peas in 2 cups water for 3-4 whistles.
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 and 1/2 tsp. cumin seeds. Allow it to crackle.
3

Add the mutton mince and fry on a low flame till dry. Add the boiled peas, salt and the fried potatoes. Add more water if required.
4

Simmer for 5-7 minutes. When done, add ghee, mix well and garnish with coriander leaves and a sprinkle of the roasted spice powder. Serve along with some lime wedges and green chilies.
5

Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices (except salt), mixed with some water. Saute till oil separates.