#FoodOcean A traditional & famous cult favourite bengali dish where bite size pieces of mutton is cooked with dried white peas / matar. It is often served as a snack during post Durga Puja get together called Bijoya Dashami.
2 Pieces medium size potatoes cut into small cubes
1 Tbsp Whole cumin seeds
1 Tbsp Whole coriander seeds
3 Pieces Clove
3 Pieces Green cardamoms
2 Pieces Small cinnamon stick
2 Pieces Bay leaves
1 Tsp Turmeric powder
1 Tsp Kashmiri red chilli powder
5 Tbsp Mustard oil
1 Tsp Sugar
As Required Salt
As Required For Ganishing finely chopped green chillies
As Required For Ganishing Some finely chopped onions
As Required For Ganishing Chopped coriander leaves
As Required For Ganishing Lemon slices
Directions : Mutton Ghugni Recipe
STEP 1.Soak the dried white peas / matar in lukewarm water overnight or for at least 5 hours. Cut 1 onion into fine slices & make paste of the other one.
STEP 2.Then wash well & put the matar, some salt, a pinch of turmeric powder & adequate water in a pressure cooker & cook till 3 whistles, then let the pressure release on its own. Do not overcook or make it too mushy.
STEP 3.Dry roast together whole cumin seeds, whole coriander seeds, cloves, green cardamom & cinnamon, then grind them to a fine powder & keep aside.
STEP 5.In the same oil add the bay leaves & sliced onion, fry till the onion gets brown. Add the mutton pieces & fry for about 2 minutes.
STEP 6.Then add onion paste, ginger-garlic paste, tomato paste, green chili paste, the remaining turmeric powder, kashmiri red chilli powder, sugar & some salt, mix it all well & cook till the oil starts to separate.
STEP 7.Then add 2 tbsp of the dry ground powder. Mix well & cook for about a minute.
STEP 8.Then add hot water and cook for 30 minutes or till the mutton becomes soft.
STEP 9.After the mutton gets cooked then add the boiled matar & fried potatoes. Mix well and cook for another 15-20 minutes. Add some water if required.
STEP 10.Lastly add the remaining dry ground powder, mix well & switch off flame.
STEP 11.Garnish with finely chopped onions, chopped coriander leaves, chopped green chillies, lemon slices & serve.
Nutrition value
338
calories per serving
21 g Fat22 g Protein14 g Carbs9 g FiberOther
Current Totals
21 g Fat
22 g Protein
14 g Carbs
9 g Fiber
MacroNutrients
Carbs
14 g
Protein
22 g
Fiber
9 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
127 mg
Iron
5 mg
Vitamin A
562 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
69 mcg
Vitamin B12
2 mcg
Vitamin C
43 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
92 mg
Manganese
1 mg
Phosphorus
232 mg
Selenium
3 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
