GHUGNI of MEAT

Ingredients

• 1 teaspoon garam masalla (garam masala) (A traditional warming spice blend; use a ready-made garam masala if unavailable.)
• 0.5 teaspoon pepper (Freshly ground black pepper is recommended.)
• 0.5 teaspoon cumin (Ground cumin works well; whole cumin seeds can also be used.)
• 2 medium onions (Peel and blend or grind to a smooth paste before use.)
• 500 grams meat (Cut into small bite-sized cubes, roughly 2 cm. Mutton, goat, or beef are traditional choices.)
• 3 tablespoons ghee or oil (Ghee gives a richer, more traditional flavour; neutral cooking oil is a suitable substitute.)
• 500 grams potatoes (Cut into small pieces roughly equal in size to the meat cubes — this is an equal quantity to the meat used.)
• 3 leaves cassia leaves (Also known as Indian bay leaves (tej patta). Do not substitute with European bay leaves as the flavour differs.)
• 1 teaspoon ginger (Cut into very small pieces (fine mince or very small dice). Fresh ginger is recommended.)
• 125 ml water (Just a little water — enough to allow the meat and potatoes to cook through and become tender before the liquid evaporates.)
• 1 teaspoon salt (Add to taste when boiling; adjust as needed.)
• 100 grams barabatees (field beans / cow peas) (Optional. Soak overnight, boil until soft, then fry before adding. Can be used in place of or alongside the potatoes.)
• 100 grams peas (Optional. Moisten, boil to softness, and fry before adding. Can be used in place of or alongside the potatoes.)

Instructions

1. 1Peel the onions and blend or grind them to a smooth paste — a blender or food processor works well. In a bowl, combine the garam masala, pepper, cumin, and the onion paste. Add the small cubes of meat and mix thoroughly so every piece is well coated with the spiced paste. Set aside while you heat the pan.
2. 2Heat the ghee or oil in a large, heavy-bottomed pan or kadai over medium-high heat. Once the fat is hot and shimmering, add the spiced meat mixture. Fry, stirring regularly, until the meat is browned and crisp on the outside. This may take around 10–12 minutes. Do not rush this step — the caramelised crust on the meat gives the dish its characteristic texture and flavour. Reduce the heat if the spices begin to burn.
3. 3In a separate pan, heat a little additional ghee or oil over medium heat. Add the cassia leaves and let them sizzle for about 30 seconds — they will become fragrant. Add the small pieces of potato and the very small pieces of ginger. Fry, stirring occasionally, until the potatoes are lightly golden on the outside, about 6–8 minutes. They do not need to be fully cooked through at this stage. If you are using the optional barabatees and/or peas, ensure they have been moistened (soaked in water), boiled until soft, and then add them to the pan to fry alongside or instead of the potatoes.
4. 4Add the fried potatoes (along with the cassia leaves and ginger) into the pan with the meat. Stir everything together to combine. Pour in a little water — roughly 125 ml — just enough to help the ingredients cook through without making a soupy dish. Add the salt. Stir, then bring to a gentle boil over medium heat. Reduce the heat to medium-low, cover loosely, and cook, stirring occasionally, until all the water has evaporated and no liquid remains in the pan — this is the key endpoint. The dish should look dry and the ingredients should be tender. This will take approximately 8–10 minutes. Once there is no soup left, remove from the heat and serve.