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Mangsho ghugni / Mutton keema curry with peas soaked in Bengali flavour

Wishing my fellow Indian “ Very Happy Republic day“, India rocks, Indian food rocks, and there are off course tons of things that needs to be straighten up before we can actually and rightfully say this. But on an optimistic note, we look forward to the golden days when finally the serpents of corruption and poverty will cease to hiss.

Now, this post is going to my 200 th post…which calls for something special, and as I was prepping up for chocolate carrot cupcake, sun takes a day off without giving me any notice, and that means I can not shoot in a dark room with poor lighting. But on a happier note, there is a surprise for you. ūüôā

We are starting a new section here at saffronstreaks РThe Guest Blog Series. Guess, who is our guest today ? None other than the gorgeous lady behind very popular blog Hamaree rasoiwhere she chronicles her utterly delicious recipes on regular basis. Her Bengali recipes are to die for and I always find something to learn from her.

Please welcome Deepa¬†from Bangalore. We first met through blog hopping, then on FB and instantly hooked to each other, I guess because of Bong connection and all that foodie things, though we are yet to meet in person, and am eagerly¬†waiting for that day…now stop reading my rants..lets proceed to hear Deepa in her own words…as today¬†she is sharing recipe on Mangsho¬†ghugni¬†or Mutton keema¬†curry with green peas for an essential Bengali flavour – a guest post by Deepa¬†of Hamaree¬†rasoi.

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Hi to everyone and thanks to Sukanya for giving me the opportunity to share this post with you today! My name is Deepa , I blog at Hamaree Rasoi. I got connected to Sukanya through blogging and was bowled over by her baking skills and since became one of her fans. Not to mention the beautiful write ups which I get to read there.

1) Tell us something about you? I was born in Haridwar, India and besides my parents have a younger sister. Being brought up in a town which is thronged by millions of pilgrims and tourists from all around the world has helped in broadening my outlook towards welcoming everyone with an open mind. So much so that even after my marriage since last 9 years I had no problems in settling myself in three different cities without any problem. So I am switching between two worlds from time to time. My Family and friends and my Blogging world with equal ease. In both the spheres I have made a number of friends with whom I receive support and encouragement with whatever I do.
mangsho ghugni

2) What brings you to the food blogging world ? Although my Mom was my first instructor in cooking, however, my expertise was limited only with Bengali and North Indian dishes. However, when I left Haridwar, tried experimenting with different cuisines day after day . My main source of information was our conversation with my colleagues about various recipes during break time (oh by the way I was into teaching that time). Also there used to be a famous television show called Khana Khazana hosted by Chef Sanjeev Kapoor. So they are my motivation to start-up my blog. Finally, the slogan that “Good Foodies make Great Cook “ is the starting point.

3) What / who are / is your inspirations and what motivates you to become a regular blogger? It was my younger sister who suggested me to organize my recipes for my reference only and the idea suited me to keep a note of ratio of spices and procedure for long run. Even when I was newly married, I used to get numerous calls from my school friends, asking for various recipes over phone. All my fellow bloggers and friends who regularly visit my blog and provide their valuable feedback keeps me strive for even better and your friendly posts. Also the support I receive from my husband and even my 4 year old son ( I am not kidding! He helps me by holding the backdrop while I take photos and tasting my newly made recipes) made me the blogger of today.
mutton keema with peas
4) The best dish you have ever prepared and the worst dish (if any) that headed straight to the bin ? Although I can’t pick out any one particular dish, however Baked Afghani Chicken preparation is closed to my heart because it was appreciated well by all my guests whoever have tasted. The best part is that this preparation doesn’t have any oil, onion, tomato as in gravy still the gravy is thick and retains the taste of the creamy chicken.

My disheartening experience was when I was a novice and tried to bake microwave cake in my Convection oven without knowing the temperature and settings. Within three minutes of baking I could see smoke coming out of the Oven ! It was a disaster and a reflection for me to know your Oven before you start baking in it.

5) How food blogging improves your cooking skill and what new things (cuisine /dish) you are looking forward to explore this year ? Food blogging made me realize that from now on I can’t cook only for myself but for my friends and family members who time to time ask me about various recipes. My passion for food landed me here. While cooking I have to make sure that my preparation meets the expectation of my family and friends. Therefore it is very important for me to strive for perfection and thereby improve my cooking skills. I’m yet to venture out outside my comfort zone of Indian cooking and baking. So hopefully this year will be a step forward with new adventures, new paths to explore.


mangshor ghugni

Mangsho ghugni / Mutton keema curry with peas soaked in Bengali flavour
Prep time
Cook time
Total time
Mutton keema curry with green peas infused with aromatic spices and it goes well with Bengali style triangle paratha.
Recipe type: Dinner
Cuisine: Indian
Serves: 4
  • 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.
  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.


Thanks¬†Deepa¬†for taking time out to do this guest post for me, being a Bong myself, I am always¬†hooked to Bengali flavours, and this delectable mutton keema¬†with peas happens to my most admired dish. It evokes my memories from good old college days when we used to hop on every eatery in town, be it Durga puja or any other occasion, it always accompanies us and with the typical Bengali¬†triangle parota. Simply classic and too irresistible…
Thanks once again for such a nostalgic dish.

Hope you have enjoyed today’s post

Stay tuned until next



  • Reply
    January 26, 2012 at 10:58 pm

    It was my pleasure Sukanya to be your first guest post and that too 200th post. Congrats again for reaching this milestone. Too bad that Sun played hide and seek with you and you couldn’t take Chocolate carrot cupcake photos. I liked the way you have presented the post here and thanks a ton for the sweet words. Hugs

    Hamaree Rasoi

  • Reply
    January 27, 2012 at 4:51 am

    wow!thats a beautiful dish and so well made. loved the write up. thanks to both of you.

  • Reply
    Ushnish Ghosh
    January 27, 2012 at 11:21 am

    Dear Deepa and Sukanya
    I am planning to open my kitchen activity, after a lapse of 3 months, with this dish, awesome. I have never tried a ghugni with fresh peas ( other than the normal Keema matar of north India). The mustard oil and 2 tsp of Turmeric will make all the difference…
    have a great weekend

  • Reply
    Lubna Karim
    January 27, 2012 at 1:28 pm

    Wow…looks robust and appetizing…..cooking in mustard oil is something which adds zing to the recipe…love the vibrant color….nice to know more about you…..you rock Bongmom….

  • Reply
    January 27, 2012 at 5:51 pm

    That was lovely to know more about you Deepa and I have said it already in our blogpost ..the colour and the texture looks so very tempting..and Sukanya many wishes for this series..hugs and smiles

  • Reply
    Umm Mymoonah
    January 28, 2012 at 11:19 am

    It was really good to read about you Deepa and dish you have presented looks very delicious, would be perfect with chapathi’s.

  • Reply
    January 29, 2012 at 5:20 pm

    wow!thats a beautiful dish and so well made.

  • Reply
    Kiran @ KiranTarun.com
    January 30, 2012 at 12:22 am

    Gorgeous recipe and thanks Sukanya, for introducing Deepa! Off to check her blog ūüôā

  • Reply
    January 31, 2012 at 3:45 pm

    It was great to know Deepa and she has a fantastic blog! This recipe reminds me of home and now I am badly craving for it.

  • Reply
    Min Verdi
    August 23, 2013 at 9:31 am

    Hello.. how long do you need for this to marinate. An hour or overnight ????

    • Reply
      September 7, 2013 at 7:14 pm

      Hello Min , two to three hours would be an ideal time for marination. For most of my meat dishes, I usually marinate overnight. it helps in the cooking process and flavours mingles beautifully.

      As we were on vacation, so could not reply you earlier.


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