Mansher Ghughuni (Keema Ghughuni): Aromatic Goat Meat Curry
1 hour 20 minutes
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About Mansher Ghughuni (Keema Ghughuni): Aromatic Goat Meat Curry
This Mansher Ghughuni, or Keema Ghughuni, is a heartwarming family recipe passed down through generations. A fragrant and flavorful curry featuring tender minced goat meat, aromatic spices, and tender peas, it's a dish that evokes feelings of warmth and togetherness. This recipe is a tribute to the loving hands that created it, offering a taste of cherished family traditions.The rich blend of spices, including cardamom, cinnamon, and cloves, creates a complex flavor profile that's both comforting and exciting. The succulent goat meat melts in your mouth, perfectly complemented by the sweetness of peas. This recipe is perfect for a special occasion or a cozy weeknight meal.Get ready to embark on a culinary journey filled with rich aromas and unforgettable tastes, celebrating the legacy of a loving mother and the power of food to bring families together.
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Recipe Time & More
Prep10 minutes
Cook1 hour 10 minutes
Total1 hour 20 minutes
Ingredients
Meat & Vegetables
Spices & Aromatics
- 15 clove Garlic
- 1 inch Ginger
- 2 Chili green
- 1 inch Cinnamon Stick
- 1 Cardamom black
- 2 Cardamom elaichi, green, pods
- 1 Bay Leaf tej patta
- 1 tsp Chili finely chopped, green
- 1 tsp Dried Fenugreek Leaf dried fenugreek leaves
Other Ingredients
- 3 tbsp Mustard Oil
- 2 cups Water
- 1 tbsp Coriander fresh, chopped, for garnish
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Salt to taste
Instructions
Prepare the Masala Paste
- Grind together the roughly chopped onions, garlic cloves, ginger, cinnamon stick, green cardamom pods, and green chilies into a smooth paste.
Sauté Aromatics
- Heat mustard oil in a pressure cooker. Add the bay leaf and black cardamom. Once fragrant, add the finely sliced onions and sauté until golden brown.
Add Tomatoes and Masala
- Add the chopped tomatoes and cook until soft and mushy. Stir in the prepared masala paste and cook until the raw smell disappears.
Cook the Peas and Meat
- Add the soaked green peas and cook for 5 minutes. Add the minced goat meat and cook until the oil begins to separate from the sides.
Add Spices and Potato
- Stir in turmeric powder, red chili powder, salt, and kasuri methi (dried fenugreek leaves). Add the chopped potato and mix well.
Pressure Cook
- Add water, close the lid of the pressure cooker, and cook on medium-low heat for 5 whistles.
Rest and Garnish
- Turn off the heat and let the pressure release naturally. Once cool enough to handle, open the lid and garnish with fresh coriander leaves.
Serve
- Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Mansher Ghughuni
- For a richer flavor, marinate the minced goat meat with yogurt and ginger-garlic paste for at least 30 minutes before cooking.
- Adjust the amount of green chilies according to your spice preference.
- If using dried peas, soak them overnight for optimal tenderness.
- For a smoother curry, blend a portion of the cooked curry before garnishing. This will enhance the overall texture.
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Recipe Nutrition
Calories: 75kcalCarbohydrates: 3gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gFiber: 1gSugar: 1g
Litushree Pradhan
Articles: 50
4 Comments
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Wow, this looks fantastic!
Such a tempting dish! Thank you.
What a delicious idea! Thanks for sharing.
Looks incredible! Thanks for the details.