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Mangsho ghugni / Mutton keema curry with peas soaked in Bengali flavour

saffronstreaks
  • 60 minutes
  • Serves 4

INGREDIENTS

2

Bay leaves

1 tsp

Chilly, Red powder

1/4 cup

Coriander, fresh leaves

6

Garlic pods

1 cup

Green peas

1 tsp

Kashmiri red chilly, powder

1/2

Lemon

3

Onions, big

2

Tomatoes, ripe

2 tsp

Chilly paste, Green

2 tsp

Ginger paste

2 tsp

Salt

2 tsp

Turmeric, powder

10 tbsp

Mustard vegetable oil

2 cups

Water