Mangshor Ghugni

Ingredients list for Mangshor Ghugni

• 600 grams Mutton 1 1/2 inch pieces on the bone
• 1/2 cup Green Peas
• 5 tablespoons Ghee
• 2 measures Potatoes 1/2 inch cubes
• 2 tablespoons Coconut scraped
• 2 medium Onions chopped
• 1 inch piece Ginger sliced
• 2 teaspoons Red chilli powder
• 1/2 teaspoon Cumin powder
• 1 tablespoon Coriander powder
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Black pepper powder
• to taste Salt
• 1 teaspoon Sugar
• 3-4 Whole dry red chillies
• 1 Bay leaf

Method

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

Nutrition Info