Mangsho Ghugni .

Mangsho Ghugni .

Ingredient : 

1) Minced Meat (Keema) - 1/2 Kg ( Washed it thoroughly and squeeze out the excess water).

2) Turmeric Powder - 2 Tsp.

3) Salt to Taste.

4) Red Chilly Powder - 1 Tsp.

5) Kashmiri Red Chilly Powder - 1 Tsp.

6) Green Chilly Powder - 2 Tsp.

7) Mustard Oil - 1/2 Cup.

8) Lemon - 1/2 Piece.

9) Onion (Big) Chopped - 3 Nos

10)  Garlic Cloves - 7-8 (Chopped)

11) Ginger Paste - 2 Tsp.

12) Tomato Chopped - 2 Nos.

13) Green Peas - 1 Cup( Shelled) .

14) Bay Leaves - 2-3 Nos.

15) Garam masala Powder - 2 Tsp.

16) Coriander Leaves - 3 Tbsp.

17) Water as Required.

Procedure : 

1) Heat Mustard oil In a Pressure Cooker , wait till it reaches smoking point, then add bay leaves and chopped garlic and saute for few seconds. Now add chopped onion and fey it until it change it color.

2) Add Minced meat and cook on high flame by stirring occasionally . Fry till the excess water goes off.

3) Then add red chilly powder , chopped tomato and mix well. Cook the meat until it leaves oil.

4) Add ginger garlic paste and cook for another 5-6 mins.  Now add warm water and close the lid.

5) Let the first whistle come on high flame, then on low flame cook until 3 whistle. Switch off the gas and let the steam pass. then open the lid add green peas, garam masala,coriander leaves and lemon juice .  Cook for another 10-15 mins. Serve Hot with rice / roti/ naan and a colorful salad.