Mangsho Ghugni (Lamb with chickpeas)

Mangsho Ghugni (Lamb with chickpeas)

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Servings: 4
Calories: 368


  • 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


  • 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
Cuisine Indian
Ingredients Lamb
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