Kolkata Style Keema Guguni Recipe | Minced Mutton with White peas Curry
Hello, September.The convivial fragrance of Durga Puja fills the air.The most awaited festival for a Bengali.I can never overcome the nostalgia for my days spent in the city of joy, Kolkata during Puja last year. This Kolkata Style Keema Guguni has all that charm to revive that.
Kolkata Style Keema Guguni is something that suits your mood on a cloudy weather.Something which you can enjoy as a snack or as a side-dish to go with some Roti or Rice. It will satisfy you in every way.
Twist to Kolkata Style Keema Guguni
Bhut Jolokia adds that extra zing to this dish. You must be knowing that I have collaborated with Spring a few months back. This time I am working with their Bhut Jolokia Hot Sauce. This pungent sauce has a perfect smoky smoothness.
Bhut Jolokia or Ghost pepper is a chili pepper that grows in the northeastern region of India.Sprig Bhut Jolokia hot sauce is balanced well with vinegar, salt, sugar and other spices and condiments. This brings down the level of hotness of the Bhut Jolokia chili to 75000 Scoville units. It lends heat to your food without compromising on the flavor that makes you sit up and take notice.
I have shared Ghuguni(without keema) post before which is relished as a street-food in Odisha.
I have used minced mutton here.You can replace with Chicken Keema too.