Mangsher (Mutton) Ghugni

It’s one of the popular street food of Kolkata.  This is one dish that we all love to eat. It can be prepared without onion and garlic, at the same time non-vegetarians can add small chucks of mutton into the Ghugni. There are many variations to to make Ghugni.

Yellow peas are soaked and then cooked with potato cubes and spices, it’s garnish with Bhaja masala and onion. 

Ingredients 

1cups Dried Yellow Peas washed and soaked in water for 4 hours or over night. 

1 cup boneless Mutton cut in to small cubes

1 big  Potato cut into small cubes

2 small size Onion  finely chopped

1 Tomato finely chopped 

1 Green Chilli slit

1 tsp  Ginger Paste

1 tsp Garlic Paste

1 tsp Bengali  Garam Masala powder ( 2 Cardamoms, 2 Cloves, 1 Cinnamon stick, 1/2 tsp cumin seeds and 4 Pepper corn powdered )

1/2 tsp Cumin seeds 

1 Bay leaf

1 Green Cardamom 

2 Cloves 

1 small Cinnamon stick 

1/2 tsp Turmeric Powder

1/2 tsp Red Chill powder 

1 tsp Coriander Powder 

1 tsp Cumin seed powder 

2 tbsp Mustard Oil 

1/2 tsp Sugar 

Salt to taste

For Garnishing

2 tbsp Chopped Onion

1 tbsp Chopped Green Chilli

Sprinkle Bhaja masla ( Roast 1 tsp of each Cumin seeds, Coriander seeds, 1 Red Dry Chill and powder the spices)

Method 

Take a pressure cook, add oil, add the cumin seeds, bay leaf, cinnamon, Cardamom, cloves and green chilli. Sauté for few seconds. Add the onion and sauté until translucent, add the potato cubes, stir and cook a minute, add the mutton pieces, continue to sauté for another 2 minutes, for add ginger, garlic paste, continue to sauté for another few seconds, add salt and sugar, continue to sauté for another few seconds. Add the tomato, turmeric powder, coriander powder, cumins powder, chilli powder and Garam Masala Powder. Stir and cook until the oil release. Add the soaked yellow peas and 1 1/2 cup of hot water, on a high flame pressure cook until one whistle, lower the flame and continue to cook until 4 to 5 whistles. Switch off the flame, Once the pressure release, open the cooker, stir and cook until the its a thick gravy. Switch off the flame. Before serving, sprinkle some chopped onions, green chilli, black salt and Bhaja masala. Serve hot.