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

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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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