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November 17, 2008

Ghoogni (Chick Peas With Mutton Bits)

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Region : West Bengal
 Recipe by :
Last Updated: 17-11-2008
Serves
8-10
Total Views
4814
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Recipe
 

Ingredients : 

   

Kabuli chana (chick peas)

-

1/2kg

Groundnut oil

-

2tbs

Ghee

-

2tbs

Ground onion

-

1cup

Ginger paste

-

2tsp

Garlic paste

-

1tsp

Beaten curd

-

3/4cup

Green chilli paste

-

1tsp

Magaj paste

-

1/3cup

Poppy seed paste

-

1tbs

Boneless mutton sliced into small cubes

-

1/2kg

Salt

-

to taste

Garam masala

-

1tsp

Ground Coriander leaves

-

1/2cup

  Popular Tags:
   Curd,   Ginger,   Chana,  



 

Method of Preparation :

Soak chana overnight. Pressure cook in enough water for 20 minutes. Strain and keep the stock aside.

Heat oil and ghee together. Add onion paste and fry till light brown. Sauté well by adding ginger garlic paste. Stir in the well beaten curd and fry along with green chilli, magaj and poppy seed paste. Add mutton pieces. Fry well over a moderate heat. When oil separates, add stock and salt and pressure cook for 10 minutes.

Add cooked chana to the mutton and a little water, if needed. Cook for 10 minutes. Finally add ground coriander leaves and garam masala and cook for few minutes till gravy thickens. Remove from heat.

Sprinkle lime juice, chopped onions and coriander leaves and serve hot.

 
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