Minced Mutton with Dried Yellow Peas

Mangsher Ghugni

  • 350 gms minced mutton
  • 350 gms dried yellow peas soaked in water for an hour
  • 3 onions finely chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri mirch powder
  • 1 tsp coriander powder
  • 3 tsp dry roasted and powdered cumin seeds (dry roast cumin seeds on a pan till dark brown, transfer on to a kitchen paper towel and crush with a rolling pin)
  • 3 tsp lemon juice
  • 4 green chillies chopped
  • 3 green cardamoms
  • 1 stick cinnamon
  • 3 cloves
  • 1 bay leaf
  • Salt and sugar to taste
  • Mustard oil as per requirement

Wash the mince well and pressure cook with a little water and salt till well done. Empty the mince into a bowl along with the mince stalk.

Pressure cook the yellow peas with salt and water and keep aside.

Heat oil in a skillet and splutter the whole garam masalas and bay leaf. Add the onions and fry til golden, add the ginger garlic paste, sauté, add turmeric, red chilli powder, coriander powder and the mince.

Next, add the boiled yellow peas from the cooker and some water if the consistency is too thick. Adjust salt and sugar accordingly. Let it simmer on low heat for some time and stir occasionally. Add the roasted cumin powder (keeping aside a little bit for garnishing) and lemon juice after turning off the heat. Mix well. Top it with some chopped onions, green chillies, roasted cumin powder and serve either as an accompaniment or snack. I added some grated coconut as well to garnish.

 

 

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