Mangsher Ghugni or Mutton Ghugni is a cult favourite Bengali dish where mutton keema or minced meat is cooked with dried yellow peas. It is often served as a snack during post-Durga Puja get-together known as Bijoya Doshomi.
Niramish ghugni or dried yellow peas curry, also known as matar ke chole in Hindi, is pretty popular as a street-food snack and you can find its recipe here on my blog. But this mutton keema ghugni recipe takes the ghugni game up by a few notches! Mildly spicy, with melt-in-mouth mutton keema or minced meat cooked with dry yellow peas gives a delicious balance of flavour.
In this post, I will tell you how I make mutton ghugni in easy steps so that you can make this for your next get-together party.
Bijoya Doshomi Special – Mangsher Ghugni
This is one of those dishes which is often served on special occasions. There is a tradition of organizing Bijoya Sommeloni, a get-together of friends and family on the last day or in the subsequent days of Durga Puja. This Mangsher Ghugni is quite popular during such event and is often served as an evening snack.
Coming back to the recipe, for easy cooking, I have divided the process of making mangsher ghugni into two parts. First where we cook the mutton keema till done and second where we pressure cook the dried yellow peas separately. Finally, we will assemble it all together.
There is a reason why I have done this. The essence of this dish is that dried yellow peas should be thoroughly cooked but not turn mushy. The cooking time for dried peas and minced meat is vastly different. If we cook them together then we would definitely end up with a bowl of meaty mush, and we don’t want that at all!
How to make Mangsher Ghugni – Ingredients list
- Mutton Keema, alternate would bite sized mutton pieces. You may also replace mutton with chicken
- Dried Yellow Peas or matar
- Onion
- Tomato
- Ginger
- Whole spices like dry bay leaf, cinnamon, cardamom, cloves, etc
- Dry roasted cumin seeds powder for garnish
The keema is cooked with spices so that the flavours seep well into the meat and later when it is mixed with the cooked dried peas, it balances all out. Now, some of my readers wanted to know if they can pressure cook the minced mutton as well. Yes, of course. It will definitely hasten the cooking.
Now the spice profile varies for everybody. There’s no one way of making this dish. Every family has its own way of cooking mutton ghugni. Some use minced meat or keema like I have done here, whereas some prefer chunks of mutton in their mangsher ghugni.
For those who are averse to mutton or red meat, they can go for the chicken ghugni recipe instead. The taste would be a bit diffrent, but of course delicious!
However, my personal favourite is mutton keema ghugni because of all the meaty flavour and subtle hint of spices to it.
How to serve Magsher Ghugni
Usually, this is a standalone dish which is served as an evening snack. A bowl of this mangsher ghugni gets served with some finely chopped onion, green chillies and a light sprinkle of dry roasted cumin seeds powder.
But it can be served as a side dish as well to Indian Rotis, Paranthas or even Naans.
Some more popular Durga Puja food recipes:
- Kolkata Fish Fry
- Clear Chicken Soup
- Dimer Devil
- Kolkata Kathi Roll
- Kolkata style Moglai Porota
- Pav Bhaji
- Dahi Vada
Also do check out this Patiala Shahi Keema Gosht Recipe, straight from the kitchens of the Royal House of Patiala.
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
Here’s a video recipe for Mangsher Keema Ghugni recipe
Mangsher Ghugni or Mutton Ghugni is a cult favourite Bengali dish where mutton keema or minced meat is cooked with dried yellow peas. It is often served as a snack during post-Durga Puja get-together known as Bijoya Doshomi.
- 4 tbsp Mustard Oil
- 1 tsp Sugar
- 1 Dry Bay Leaf
- 2 inches Cinnamon Stick
- 1 Black Cardamom
- 4 Green Cardamom
- 4 Cloves
- 2 Onion Large – Finely Chopped
- Salt to Taste
- 1 tsp Turmeric Powder
- 3 Tomatoes Large – Finely Chopped
- 1 inch Ginger Grated
- 250 gms Mutton Keema
- 1 cup Dry Yellow Peas Soaked overnight
- Chopped Onion For garnish
- Chopped Coriander Leaves For garnish
- Dry roasted Cumin Powder For garnish
-
Wash the overnight soaked dried yellow peas and pressure cook them in water with some salt for a single whistle. Then allow the pressure cooker to depressurise on its own.
-
Once it has cooled down completely, take the yellow peas out. They should be soft when pressed.
-
In a pan, heat the mustard oil. Drop the sugar in it and allow it to caramelise. Keep stirring or it will burn.
-
Then add the whole spices and let these become aromatic for a minute or so.
-
Add the finely chopped onion and saute till they become transparent. Then add the finely chopped tomatoes, grated ginger, salt and turmeric powder
-
Now cook this on medium heat till the oil separates at the edges.
-
Then add the mutton keema and mix everything together. Add a cup of water and cover the pan.
-
After 8-10 minutes check if the mutton keema has cooked completely. If not then cover the pan with the lid and allow to simmer for few more minutes.
-
Once the keema is tender and soft, add the cooked yellow peas and mix everything well. Add water as needed. Check for seasoning.
-
Once again cover the pan with the lid and let it simmer for couple of minutes.
-
Once you see that everything has cooked nicely, take it off the heat.
-
Serve with a garnish of finely chopped onions, fresh coriander leaves and roasted cumin powder.
Recipe Video
Leave a Reply