How to make Mangshor Ghugni - Mutton and green peas make a good combination in this flavourful dish

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Green Peas (हरे मटर)

Cuisine : Bengali

Course : Main Course Mutton

Mangshor Ghugni Recipe Card

Mangshor Ghugni

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Mangshor Ghugni checkout Hyderabadi Keema, Rogan Josh, Keema Bharta, Sicillian Meat Balls . You can also find more Main Course Mutton recipes like Kalia, Kashmiri Gushtaba, Nawab Kabab Curry, Banjara Gosht.

Prep Time : 41-50 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mangshor Ghugni Recipe

  • Mutton 1 1/2 inch pieces on the bone 600 grams

  • Green Peas 1/2 cup

  • Ghee 5 tablespoons

  • Potatoes 1/2 inch cubes 2 measures

  • Coconut scraped 2 tablespoons

  • Onions chopped 2 medium

  • Ginger sliced 1 inch piece

  • Red chilli powder 2 teaspoons

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Whole dry red chillies 3-4

  • Bay leaf 1


Step 1

Parboil green peas in two cups of water. Drain and keep aside. Heat four tablespoons of ghee in a kadai and sauté potatoes till brown. Drain and keep aide.

Step 2

Add coconut to the same ghee and sauté till brown. Drain and keep aside. To the same ghee add the onions and ginger and sauté till golden brown.

Step 3

Add mutton and mix well. Add one cup of water along with red chilli powder, cumin powder, coriander powder, turmeric powder and black pepper powder and cover and simmer on low heat till the meat is half done.

Step 4

Add potatoes, coconut, peas, salt, sugar and some water if required and cover and cook till the meat is tender.

Step 5

Heat the remaining ghee in a separate pan and temper it with dry red chillies and bay leaves and pour over the mutton. Serve hot.