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A hearty and flavorful Bengali classic where tender minced mutton is cooked with soft yellow peas in a fragrant, spicy gravy. Perfect as a satisfying snack or a main course with luchis or rice.
For 4 servings
Prepare the Yellow Peas
Sauté Aromatics and Keema
A hearty and flavorful Bengali classic where tender minced mutton is cooked with soft yellow peas in a fragrant, spicy gravy. Perfect as a satisfying snack or a main course with luchis or rice.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 661.95 calories per serving with 31.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Build the Masala
Combine and Simmer
Finish and Serve
Omit the mutton keema entirely. You can add 200g of crumbled paneer or soya granules in the last 5 minutes of simmering for a protein-rich vegetarian version.
Add one medium potato, peeled and diced, to the pressure cooker along with the peas. This makes the dish even more hearty.
Substitute yellow peas with black chickpeas (kala chana). Remember to adjust the soaking and pressure cooking times accordingly, as black chickpeas take longer to cook.
For a slightly different flavor profile, add 2-3 tablespoons of freshly grated coconut along with the garam masala at the end.
Combining mutton and yellow peas provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
The yellow peas are rich in dietary fiber, which promotes healthy digestion, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Mutton is a good source of heme iron, a form of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
One serving of Mutton Keema Ghughni (approximately 1.5 cups or 410g) contains around 620-650 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil used.
It can be part of a balanced diet. It's an excellent source of protein from mutton and fiber from the peas, which aids in muscle maintenance and digestion. However, it is calorie-dense and contains saturated fat from the mutton. To make it healthier, use lean minced mutton and control the amount of oil and ghee.
Absolutely! To make a vegetarian version, simply omit the mutton keema. You can add crumbled paneer, soya granules, or diced potatoes to maintain the hearty texture. Follow the rest of the recipe as is.
Leftover Mutton Keema Ghughni can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.
Traditionally, it's served as a snack topped with chopped onions and a squeeze of lemon. As a main course, it pairs wonderfully with Bengali Luchi (puffy fried bread), parathas, rotis, or plain steamed rice.
While dried peas offer the best texture and flavor, you can use canned peas in a pinch. If using canned peas, drain and rinse them well. Skip the pressure cooking step and add them directly to the cooked keema masala, simmering for about 10 minutes.
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