Mangsher Ghugni || Mutton Ghugni

MUTTON GHUGNI

This is a festive snack recipe.My mom used to make this in holi ,diwali or for any parties.Everyone enjoyed it so much.It is a very good evening snack mainly during monsoon.Very healthy dish for kids and all.Easily made at home and keep it in the fridge for a day or 2.

Utensil-Kadai,Pressure cooker

Ingredients

1. Mutton or Chicken keema-300 gm
2. Yellow lentil-1 cup soaked overnight with water
3. Onion chopped-2
4. Ginger and Garlic paste-1tbsp
5. Kashmiri Red chilli powder-1 tbsp
6. Green chillies chopped-5
7. Garam masala powder-1/2 tbsp
8. salt
9. Mustard oil-2 tbsp for keema
10. Ghee- 1 tbsp for temper
11. Roasted garam masala powder-1/2 tp for garnish
12. Mutton stock
13. Whole red chillies-2
14. Cumin seeds-1 tp
15. Bayleaves-2
16. Coconut strips-2 tbsp fried
17. Chopped coriander leaves

Method

Preparation of Keema.

1. Minced meat or keema(chicken or mutton)clean and pat it dry and keep.
2. First take any type of oil in a nonstick pan and put sliced onions and saute it till it is golden brown.Now add ginger and garlic paste and saute for for some time.
3. Now add the keema and little salt and fry till it is half done.
4. Now add Kashmiri red chilli powder,green chillies garam masala powder and mix it well with the keema and fry till oil separates.
5. Add mutton stock and boil it well till  the gravy is thick.If it is a mutton keema boil it before but for chicken keema you can use directly.

Second preparation

• Soak Yellow Matar Dal overnight and pressure cook the next day with salt and cooking soda to make it soft.
• Now take a pan and put little oil in a pan and add 1tbsp oil and  2tbsp ghee and heat it.Then add Bayleaves,Cumin seeds and whole red chillies to temper.
• Once tempered add the cooked dal and cook for 2 to 3 min.
• Now add the cooked keema and cook it further till it is cooked well.
• Garnish with coriander leaves,fried coconut pieces and sliced onions.
• Add roasted spice mix at last(Roast whole garam masala powder,red chillies,cumin and fennel seeds and grind it)

Recipe By Chef Dimple