Gughni is a popular Indian snack made up of dried peas. Mutton gughni is an addition of mutton keema in the traditionally made gughni.
Mutton keema 100 grams (2 ounce boiled)
Matar (dried peas) 200 grams 3.5 ounce , boiled)
Onion 1 piece
Bay leaves 2 pieces
Ginger – garlic paste 2 tablespoon
Turmeric powder 1 tablespoon
Cumin powder 1 tablespoon
Black pepper powder ½ tablespoon
Garam Masala powder 1 tablespoon
Red chilli powder ½ tablespoon
Coriander leaves 1 table spoon (finely chopped)
Onion 1 tablespoon finely chopped
Mustard Oil 6 tablespoon
Water 1 cup
In a pan or ‘ Karahi’ put mustard oil and add bay leaves. Once it starts popping add onion and fry till it become golden brown.
Afterwards add ginger- garlic paste and sauté a bit. Then add cumin powder, turmeric powder, blackpepper powder, garam masala and salt and fry till the masala starts leaving the oil.
Add the whole matar, keema and water and pressure cook for 4-5 whistles.
Check if the matar and keema is done.Garnish with raw onion and coriander leaves and serve hot.