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Wednesday, January 29, 2014

Mutton Ghuguni ( Mutton and Yellow Peas Curry )

Mutton curry and  ghuguni(yellow peas curry) both have a cult following in Orissa. The two dishes cannot be more different from each other and yet are equally delectable. So it is little wonder that they had to come together and create yet another delicious recipe.

Mutton fat or 'Charbi' is usually added to ghuguni to improve its flavor while keeping the costs low, I preferred adding mutton pieces instead. This is my way of cutting back on my meat intake as one would have fewer pieces of meat in a ghuguni as compared to a full fledged mutton curry. One can serve this with roti, paratha, chakuli or even rice.

Read on for the recipe:

















Preparation Time: 40-50 mins

Ingredients: Mutton pieces ( 200 gm ), yellow peas (200 gm), potato ( 1 medium sized one ), tomato ( 1 medium), onion ( 1 medium), ginger-garlic paste ( 1 tsp), cumin seeds (1/5 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), chilli powder ( 1/2 tsp), garam masala powder (1/5 tsp), meat masala ( 1/3 tsp), oil (2 tsp), coriander leaves, turmeric powder, salt to taste.

For the mutton marinade - 1 small onion (chopped) , 2 green chillis, 1/2 inch cinnamon, 1 small green cardamon, 1 tsp mustard oil, 1/4 tsp turmeric, salt to taste.

Preparation: Soak the yellow peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Cook for 1 whistle. Open when steam escapes and remove the potato.

Marinate the mutton pieces with all the ingredients for the marinade for 1 hour. Cook or 2-3 whistles or till it is sixty-seventy percent done. Transfer this to the pressure cooker containing the boiled peas. Cook together for another 1-2 whistle . Allow the steam to escape before opening lid.

Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.

Cooking: Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste.

Cook for 2-3 mins, then add the potato pieces ,tomatoes, salt and turmeric powder. Fry for about 5 mins. Add the cumin powder, coriander powder, meat masala and chilli powder.

Cook for 1-2 mins. Add the contents of the pressure cooker. Mix and cook on high flame for 4-5 minutes. Add boiling water, check the salt (add more if needed) and allow to simmer for 10 minutes.

Stir in the garam masala and remove from fire. Garnish with coriander leaves and serve hot.



3 comments:

  1. mmmm.....yummmm... Looks mouthwatering.

    ReplyDelete
  2. Very tasty looking ghugni. Idael to have with puris or parathas.
    Deepa

    ReplyDelete

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