Name: Keema Ghugni (Dried Peas Curry with Mutton Mince - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 25 min
Total time: 1465 min
Yield: 4
Ingredients: 1 cup dried yellow peas, soaked overnight; 200 gms. mutton mince, washed & drained; 1 potato, cubed; 2 dry red chilies; 1 tsp. cumin seeds + 1/2 tsp. cumin seeds; 2-3 tbsp. mustard oil; 2 bay leaves; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1-2 onions, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste; 1 tsp. turmeric powder; salt to taste; 1 tbsp. roasted coriander-cumin powder; 1 tsp. garam masala powder; 1 tsp. red chili powder; 1 tsp. ghee; 1 tbsp. coriander leaves, chopped; lime wedges, chopped onion and green chilies to serve

ABOUT Keema Ghugni (Dried Peas Curry with Mutton Mince - Bengali Style) RECIPE

Ghugni or Dried Yellow Peas Curry is a very common weekend breakfast menu in most of the Bengali homes and a great favourite too.

Ingredients Serving: 4

1 cup dried yellow peas, soaked overnight
200 gms. mutton mince, washed & drained
1 potato, cubed
2 dry red chilies
1 tsp. cumin seeds + 1/2 tsp. cumin seeds
2-3 tbsp. mustard oil
2 bay leaves
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1-2 onions, chopped
1 tsp. ginger-garlic paste
1 tsp. tomato paste
1 tsp. turmeric powder
salt to taste
1 tbsp. roasted coriander-cumin powder
1 tsp. garam masala powder
1 tsp. red chili powder
1 tsp. ghee
1 tbsp. coriander leaves, chopped
lime wedges, chopped onion and green chilies to serve

Instructions

Dry roast the dry red chilies and 1 tsp. cumin seeds for a few seconds. Cool and grind to a powder. Keep aside. Boil the peas in 2 cups water for 3-4 whistles.
Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and 1/2 tsp. cumin seeds. Allow it to crackle.
Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices (except salt), mixed with some water. Saute till oil separates.
Add the mutton mince and fry on a low flame till dry. Add the boiled peas, salt and the fried potatoes. Add more water if required.
Simmer for 5-7 minutes. When done, add ghee, mix well and garnish with coriander leaves and a sprinkle of the roasted spice powder. Serve along with some lime wedges and green chilies.

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