Mutton Keema Ghughni with Pauruti

Instructions

1. 1

   Prepare the Yellow Peas

   • Wash the dried yellow peas thoroughly under running water. Soak them in 4-5 cups of water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker.
   • Add 3 cups of fresh water, 1/2 tsp of the turmeric powder, and 1 tsp of the salt. Stir well.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes. The peas should be soft and cooked through but still hold their shape.
   • Turn off the heat and allow the pressure to release naturally. Do not discard the cooking water. Set aside.
2. 2

   Sauté Aromatics and Keema

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it is fragrant and slightly smoky. This mellows its pungent flavor.
   • Lower the heat and add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
   • Add the finely chopped onions and a pinch of sugar (if using) to help with caramelization. Fry for 10-12 minutes, stirring occasionally, until the onions are deep golden brown.
   • Add the ginger paste and garlic paste. Sauté for 1-2 minutes until the raw smell disappears.
   • Add the mutton keema to the pan. Use a spatula to break up any lumps. Increase the heat to medium-high and cook for 7-8 minutes, stirring frequently, until the keema changes color from pink to brown and is well-seared.
3. 3

   Build the Masala

   • Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for 1 minute, stirring continuously to prevent burning.
   • Add the tomato puree and the remaining 1/2 tsp salt. Mix well.
   • Cook the masala on medium heat for 6-8 minutes, stirring occasionally, until the tomatoes are well-cooked and you see oil separating from the sides of the masala.
4. 4

   Combine and Simmer

   • Pour the pressure-cooked yellow peas along with their cooking water into the keema masala. Stir gently to combine everything.
   • Add the slit green chilies. If the mixture seems too thick, add up to 1 cup of hot water to reach your desired gravy consistency.
   • Bring the ghughni to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the keema and peas to absorb the flavors of the spices.
   • Check for seasoning and adjust salt if necessary.
5. 5

   Finish and Serve

   • Turn off the heat. Stir in the garam masala powder and the ghee for a rich aroma and flavor.
   • Garnish generously with freshly chopped coriander leaves.
   • Let it rest for 5 minutes before serving. Serve hot with a side of chopped raw onions, lemon wedges, and enjoy with luchi, paratha, roti, or as a standalone snack.