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

Ingredients

• 2 tsp Turmeric powder
• 2 tsp Salt
• 1 tsp Red chilly powder
• 2 tsp Green chilly paste
• 2 tbsp Mustard oil
• 1/2 Lemon
• For the gravy:
• 3 big Onions, finely chopped
• 6-7 Garlic pods, finely chopped
• 2 tsp Ginger paste
• 2 ripe Tomatoes
• 1 tsp Kashmiri red chilly powder
• 1 cup Green peas, shelled
• 2-3 Bay leaves
• 2 cups Water(approximately)
• 1/4 cup fresh Coriander leaves, chopped
• 1/2 cup Mustard oil (to bring out the best taste in this dish use mustard oil, else use vegetable oil)
• Home made Garam Masala for this mutton curry:
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