Mutton Keema Ghughni

1. 1
   prep

   Soak the white peas and prep ingredients.

   Wash and soak dried white peas in plenty of water for at least 8 hours or overnight. Drain the water before use. Finely chop onions and tomatoes, slit green chilis, and set aside.

   TIPSoaking the peas overnight reduces cooking time and prevents stomach discomfort.
2. 2
   pressure cook · ~15 min

   Pressure cook the soaked white peas.

   1.Transfer drained peas to a pressure cooker with 2 cups of fresh water and 1 pinch of salt.

   2.Close the lid and cook on high heat for 2 whistles.

   3.Lower the heat and continue cooking for 10 minutes.

   4.Turn off the heat and let the pressure release naturally.

   TIPDo not add salt when cooking the mutton later—just salt in this step will be absorbed by the peas.
3. 3
   fry · ~7 min

   Sauté the minced mutton.

   Heat a heavy-bottomed kadai on medium-high heat. Add the minced mutton and sauté dry for 5-7 minutes until it changes color and releases its own fat. The keema will crumble and absorb its own juices. Remove the keema from the pan and set aside.

   TIPCooking keema dry first removes the raw smell and gives a better texture. Don't crowd the pan.
4. 4
   temper · ~3 min

   Make the tempering with whole spices.

   1.In the same kadai, heat mustard oil until it reaches its smoking point, then reduce heat to medium.

   2.Add bay leaves, cinnamon stick, green cardamom, and cloves. Sauté for 30 seconds until fragrant.

   3.Add cumin seeds and let them crackle for 15 seconds.

   TIPHeating mustard oil to its smoking point removes the raw pungency. Let it cool slightly before adding spices to prevent burning.
5. 5
   fry · ~20 min

   Build the onion-tomato masala base.

   1.Add chopped onions to the tempered oil and fry until deep golden brown, about 8-10 minutes.

   2.Add ginger paste and garlic paste, sauté for 2 minutes until the raw smell disappears.

   3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

   4.Cook on medium heat for 6-8 minutes, stirring occasionally, until tomatoes are soft and oil separates from the masala.

   TIPThe key to a dark, rich gravy is browning the onions well. Be patient—don't rush this step.
6. 6
   simmer · ~25 min

   Combine keema, peas, and simmer the ghughni.

   1.Add the sautéed mutton keema back into the masala. Stir well to coat the meat with spices.

   2.Add the boiled white peas along with any remaining cooking water.

   3.Pour in 1.5 cups of fresh water and add the slit green chilis.

   4.Bring the mixture to a boil, then lower heat, cover the kadai, and simmer for 20-25 minutes.

   5.Stir occasionally and check consistency. The ghughni should be thick but not dry.

   TIPThe ghughni thickens as it rests. Keep it slightly runny while on the flame—it will reach the perfect consistency off heat.
7. 7
   garnish · ~1 min

   Finish with garam masala, lemon juice, and fresh coriander.

   Turn off the heat. Sprinkle garam masala, squeeze fresh lemon juice, and mix in chopped coriander leaves. Let the dish rest covered for 5 minutes before serving to allow flavors to meld.

   TIPAdding garam masala at the very end preserves its aromatic oils, giving the final dish a fresh spice kick.

Cuisines we love