Mangsho Ghugni (Lamb with chickpeas)
Ingredients
- 7 oz Lamb boneless pieces
- 3 1/2 oz Chickpeas kabuli chana
- 2 3/4 floz Vegetable oil
- 1 oz Onions chopped
- 1 tsp Ginger adrak paste
- 1 tsp Garlic lasan paste
- 1 3/4 oz Tomatoes chopped
- 1/2 tsp Red chilli powder
- 1/2 tsp Coriander dhaniya powder
- 1/4 tsp Cumin jeera powder
- 8 floz Water
- 1 tbsp Green coriander hara dhaniya, chopped
Instructions
- Soak the chickpeas in water overnight; next morning boil till soft.
- Heat the oil in a pan; add the onions, ginger and garlic pastes, tomatoes, and lamb. Mix well.
- Add all the dry spices and water; cook till the lamb is done.
- Add the chickpeas along with the water in which they were boiled. Bring the mixture to the boil. Remove from heat and serve hot, garnished with green coriander.
Calories: 368 kcal
Carbohydrates: 8 g
Protein: 11 g
Fat: 33g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 39 mg
Potassium: 235 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 194 IU
Vitamin C: 3 mg
Calcium: 28 mg
Iron: 2 mg