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Spiced Minced Meat & Peas Curry (Keema Ghugni)

INGREDIENTS:

  1. Yellow Peas 1 cup soaked overnight
  2. Minced Mutton 250 grams
  3. Onions 2 finely chopped
  4. Tomatoes 2 pureed
  5. Ginger-Garlic Paste 1 tbsp
  6. Cumin Seeds 1 tsp
  7. Bay Leaf 1
  8. Turmeric Powder 1/2 tsp
  9. Red Chili Powder 1 tsp
  10. Coriander Powder 1 tsp
  11. Garam Masala Powder 1/2 tsp
  12. Salt to taste
  13. Sugar 1/2 tsp
  14. Mustard Oil 2 tbsp
  15. Coriander leaves chopped (for garnish)

METHOD:

Serving Size: 5-6

Pressure cook the yellow peas with salt, turmeric powder, and water for 2-3 whistles. The peas should be soft but not mushy. Set aside.

Heat mustard oil in a pan. Add cumin seeds and bay leaf. Add chopped onions and saute until golden brown.

Add ginger-garlic paste, tomato puree, the dry spice powders, and sugar. Cook until the oil separates.

Add the minced mutton and salt and cook until it browns and releases fat. Add a cup of water and cook the keema until it is completely cooked. (You can pressure cook the keema to speed up the process.)

Once the keema is tender, add the boiled peas and simmer for 5-6 minutes.

Garnish with chopped coriander leaves and serve with paratha or steamed rice accompanied by pickled onions. 


 



 

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