Manghser Ghugni (Yellow Peas with Mutton)

But ask a Kolkatan and patiently wait as he sets to unfold before you the eclectic smorgasbord of street food his city has on offer.
Kathi Rolls. And a mind-blogging spread of them – Egg. Chicken. Egg-chicken. Double egg-chicken. Double egg-double chicken.
Jhalmuri, bhelpuri and phuchkas. And you do need to try their churmur !!!!
Singaras and kachoris.
Radhaballabhis and aloor dom.
Tele-bhajas. Full of sin.
Chops and cutlets. The colonial hangover.
Chicken momos and thupkas. And that wicked red sauce !!!
Chicken chowmein and that delectable Chinese breakfast at Territy Bazaar.
The ubiquitous mishtir dokan at every nook and cranny, disciplined rows of sandesh, a sea of rosogollas and the mishti doi to die for. Who cares if Orissa pipped us at the post on where the rasgulla originated ?

And mangsher ghugni. Yellow peas and lamb languorously stewed over a slow flame in a bouquet of fragrant spices. A generous handful of coriander leaves. An indulgence of chopped onions. An assault of chillies. And a hearty squeeze of lemon !!!

If this mangsher ghugni is not street food heaven, what is ?

Manghser Ghugni (Yellow Peas with Mutton)

Mangsher Ghugni. Yellow peas and minced lamb stewed in a bouquet of fragrant spices. Chiilies and chopped onions. And a hearty squeeze of lemon !!!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Snacks

Cuisine Bengali, Indian

Ingredients

  

Pre-Cooking the Mutton

• 250 g boneless mutton cut into small cubes
• 1 small onion quatered
• 2 cloves garlic
• 1 green cardamom
• 1 1/2 inch cinnamon stick
• 2 bay leaves
• 1/2 tsp salt

Assembling the Ghugni

• 1.5 cup dried yellow peas
• 2 tomatoes finely chopped
• 3 big onions finely chopped
• 3 cloves garlic finely chopped
• 2 tsp ginger paste
• 2 tsp green chili paste
• 1 tsp turmeric powder
• 3 tsp roasted cumin powder
• 1 tsp kashimiri chili powder
• 1 one inch cinnamon stick
• 2 green cardamom
• 2 cloves
• 2-3 bay leaves
• 3 tbsp mustard oil
• 1 tsp lemon juice
• 1/4 cup coriander leaves
• salt to taste

For Garnishing

• 2-3 tsp green chili finely chopped
• 2 tbsp onion finely chopped
• 2-3 tbsp coriander leaves finely chopped
• 2-3 lemon wedges

Instructions

 

Pre-Cooking the Mutton

• Add the mutton cubes , onion quarters, smashed garlic cloves, bay leaves, crushed green cardamom, cinnamon, a generous sprinkle of salt and a cup of water to a pressure cooker. Cook over a high flame, 2-3 whistles I would reckon. Allow to cool down on its own.
• Drain the mutton from water, keep aside. Discard the boiled onion-garlic and crushed spices. However don't discard the water, keep aside for further use.

Assembling the Ghugni

• Soak the yellow peas in water overnight, a minimum 5-6 hours. Pressure cook with 2 cups of water, little salt and turmeric powder.
• Heat oil in a pan, add the crushed cinnamon, green cardamom, cloves and bay leaves, allow them to splutter. Once the spices start to release their aroma, add the chopped onions and garlic, cook till the onions take a light brown.
• Now add the ginger paste, green chili paste and chopped tomatoes, cook for a further 5-7 minutes. Add the remaining turmeric powder and 2 tsp roasted cumin powder, cook over a medium flame till oil starts to separate from the masala.
• Add the mutton and the reserved stock, give it a hearty stir, sprinkle in the salt and continue to cook over a low flame for 5 odd minutes.
• Now add the pressure cooked yellow peas along with the cooking liquor, cook for a further 5-7 minutes. The consistency should not be too dry or too runny. (If too dry, feel free to add some more warm water. However if a bit too runny, cook for a couple of extra minutes till the consistency is right.)
• Throw in the chopped coriander leaves, add the lemon juice and sprinkle in the roasted cumin powder. Give it a hearty stir.
• Adjust seasonings, bring to a gentle simmer, another 2-3 odd minutes.

For Garnishing

• Finish with the chopped onions, chopped green chilies, coriander leaves and a squeeze of lemon. Serve hot.

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