Mangsho ghugni / Mutton keema curry with peas soaked in Bengali flavour
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Mutton keema curry with green peas infused with aromatic spices and it goes well with Bengali style triangle paratha.
Ingredients
  • ½ kg Minced meat (keema), washed thoroughly in a steamer by keeping a large bowl underneath and later squeeze out the excess water.
  • For marination:
  • 2 tsp Turmeric powder
  • 2 tsp Salt
  • 1 tsp Red chilly powder
  • 2 tsp Green chilly paste
  • 2 tbsp Mustard oil
  • ½ Lemon
  • For the gravy:
  • 3 big Onions, finely chopped
  • 6-7 Garlic pods, finely chopped
  • 2 tsp Ginger paste
  • 2 ripe Tomatoes
  • 1 tsp Kashmiri red chilly powder
  • 1 cup Green peas, shelled
  • 2-3 Bay leaves
  • 2 cups Water(approximately)
  • ¼ cup fresh Coriander leaves, chopped
  • ½ cup Mustard oil (to bring out the best taste in this dish use mustard oil, else use vegetable oil)
  • Home made Garam Masala for this mutton curry:
  • 1 inch cinnamon stick, 2 green cardamom, 1 black cardamom, 2-3 cloves and pinch of nutmeg powder. Grind all these spices in a coffee grinder into a powder. Keep aside for later use.
Instructions
  1. Heat mustard oil in a pressure cooker, wait till it reaches smoking point and add bay leaves, garlic and saute for few seconds. Immediately add onions and fry till transparent.
  2. Add minced meat and cook on high flame by stirring occasionally. Fry till the excess water goes off.
  3. Add red chilly powder and continue frying the meat. Add chopped tomatoes and simmer meat over medium flame until it leaves oil.
  4. Add ginger paste and cook for another 5 minutes.
  5. Heat water in a microwave bowl and pour in the pressure cooker. Adjust salt and close the lid.
  6. Let the first whistle come on high flame, then on low flame cook until 3 whistles. Switch off the burner and let the steam pass. Then open the lid of the cooker and add green peas, garam masala and fresh coriander leaves and cook for another 10 minutes.
  7. Tastes best with Tikona Paratha/ Roti/Butter Naan/Ghee Rice and a colorful salad.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/mangsho-ghugni-mutton-keema-curry-with-peas-soaked-in-bengali-flavour/