Easy Keema Ghugni Recipes

Easy Keema Ghugni Recipes

The ingredients Easy Keema Ghugni Recipes

  1. 1 cup dried yellow peas, drenched overnight
  2. two hundred gm beef mince, washed and exhausted
  3. 1 potato cubed
  4. 2 dry red chilies
  5. 1 tsp. 0.5 tsp. cumin seeds
  6. 2-3 tbsp. mustard oil
  7. 2 gulf leaves
  8. one inch cinnamon stick
  9. two green cardamoms
  10. 4-5 cloves
  11. 1-2 onions, chopped
  12. one tsp. ginger-garlic paste
  13. one tsp. tomato paste
  14. one tsp. turmeric powder
  15. one tbsp. roasting coriander-cumin powder
  16. 1 tsp. garam masala powder
  17. 1 tsp. red chilli natural powder
  18. to flavor salt
  19. 1 tsp. ghee (clarified butter)
  20. 1 tbsp. coriander results in, chopped
  21. because needed lime green wedges, chopped onion plus green chilies to function

Step-step making Easy Keema Ghugni Recipes

  1. Dry roast the dry red chilies and 1 tsp. cumin seeds for a few seconds. Cool and grind to a powder. Keep aside. Boil the peas in 2 cups water for 3-4 whistles.

  2. Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and 1/2 tsp. cumin seeds. Allow it to crackle.

  3. Add the mutton mince and fry on a low flame till dry. Add the boiled peas, salt and the fried potatoes. Add more water if required.

  4. Simmer for 5-7 minutes. When done, add ghee, mix well and garnish with coriander leaves and a sprinkle of the roasted spice powder. Serve along with some lime wedges and green chilies.

  5. Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices (except salt), mixed with some water. Saute till oil separates.