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Mutton Ghugni Recipe

Recipe By Srabonti Dutta

#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.

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Non Vegdiet
1hr 10minstotal
1hr 10m.total
Mutton Ghugni
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Ingredients for Mutton Ghugni Recipe

  • 1/2 Cups Dried white peas / Matar
  • 87.50 g Mutton cut into bite size pieces
  • 1/2 Pieces Medium size onions
  • 1/2 Tbsp Ginger garlic paste
  • 1/4 Tbsp Green chili paste
  • 1/4 Pieces medium tomato made into paste
  • 1/2 Pieces medium size potatoes cut into small cubes
  • 1/4 Tbsp Whole cumin seeds
  • 1/4 Tbsp Whole coriander seeds
  • 3/4 Pieces Clove
  • 3/4 Pieces Green cardamoms
  • 1/2 Pieces Small cinnamon stick
  • 1/2 Pieces Bay leaves
  • 1/4 Tsp Turmeric powder
  • 1/4 Tsp Kashmiri red chilli powder
  • 1.25 Tbsp Mustard oil
  • 1/4 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 4.Heat mustard oil & fry the potato cubes, 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

  • Fat
    21g
  • Protein
    22g
  • Carbs
    14g
  • Fiber
    9g

MacroNutrients

  • Carbs
    14g
  • Protein
    22g
  • Fiber
    9g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    127mg
  • Iron
    5mg
  • Vitamin A
    562mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    69mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    43mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    < 1mg
  • Phosphorus
    232mg
  • Selenium
    3mcg
  • Zinc
    5mg
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
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Recipe By Srabonti Dutta