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
For more recipes related to Mangshor Ghugni checkout Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Bhindi Gosht Mangshor Jhol Bhuna Gosht Mutton Korma Pot Pie - SK Khazana
Mangshor Ghugni Recipe Card
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.
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
Method
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.
Nutrition Info
Calories : 2196 Kcal
Carbohydrates : 155.7 gm
Protein : 126.4 gm
Fat : 13.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
