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.
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.
Mangsher Ghugni Recipe https://speakingaloud.in/mangsher-ghugni-recipe/ September 30, 2020