Tuesday, 1 July 2014

Mangsher Ghugni (Dried Yellow Peas Cooked With Minced Mutton)

Thundershowers for the past two days have brought the mercury level down considerably to indulge in some red meat. Though Mangsher Jhol or Mutton Curry was a palatable option for Sunday lunch, I was thinking outside the box to celebrate Mother Nature’s kindness after an inexorable heat spell.  Why not something else and offbeat like Mangsher Ghugni (dried yellow peas with minced meat)? And with my family’s immediate assent I made this dish, a bonafide Bengali cuisine after quite a long time. Accompanied with inflated Luchis/Poories it was simply heaven and what else could one ask for in this lovely weather!!! Here comes the recipe of this brilliant dish….

Mangsher Ghugni

Mangsher Ghugni

Mangsher Ghugni

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  • 350 gms mutton keema (minced mutton)
  • 350 gms dried yellow peas/safed matar soaked in water for an hour
  • 3 onions finely chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp turmeric powder
  • 2 tsp deghi mirch powder
  • 1 tsp coriander powder
  • 3 tsp dry roasted and powdered cumin seeds (dry roast cumin seeds on a pan till dark brown, remove it on a newspaper and crush with a rolling pin)
  • 3 tsp lemon juice
  • 4 green chillies chopped
  • 3 green cardamoms
  • 1 stick cinnamon
  • 3 cloves
  • 1 bay leaf
  • Salt n sugar to taste
  • Mustard oil as per requirement

Mangsher Ghugni


First wash the meat well and pressure cook with a little water and salt upto 7-8 whistles. Empty the cooker in a bowl along with the mutton stalk. Now pressure cook the yellow peas with salt and water upto 12 whistles. Keep aside. Heat oil in a skillet and splutter the whole garam masalas and bay leaf. Add the onions and fry them golden, add the ginger garlic paste, sauté, add turmeric, red chilli powder, coriander powder and the minced mutton. Fry the mutton well with the masalas. Now add the boiled yellow peas from the cooker and some water if the consistency is too thick. Adjust salt and sugar accordingly. Let it simmer on low heat for some time and stir occasionally. Add the roasted cumin powder (keeping aside a little bit for garnishing) and lemon juice after turning off the heat. Mix well. Top it with some chopped onions, green chillies, roasted cumin powder and serve....

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