Reminiscence of Kalipujo at Maluti, a tribal village & recipe of Niramish Mangsho or Bhoger Mangsho
A traditional Bengali Mutton Curry; Niramish Mangsho prepared with no onion and no garlic.
Author: Debjani Chatterjee
Recipe type: Side Dish
Serves: 6-7 People
Mutton: 1 kg (medium size pieces)
Potato: 500g (cut into halves)
Unflavoured Curd: 500 g
Bay Leaf: 1
Red Chili: 2
Cinnamon Stick: 2”
Green Cardamom: 2-3
Black Cardamom: 2
Asafoetida / Hing: 1 Tsp.
Cumin Powder: 2 Tsp.
Coriander Powder: 2 Tsp.
Garam Masala Powder: 1 Tsp.
Red Chili Powder: 1 Tsp.
Turmeric Powder: 2 Tsp.
Sugar: 2 Tsp.
Salt: to taste
Mustard Oil: 3 Tbsp.
Ghee: 2 Tbsp.
Wash and pat dry mutton pieces and marinade with 100g Card, 1 Tsp. Cumin Powder, 1 Tsp. Coriander Powder, 1 Tsp. Turmeric Powder, and ½ Tsp. Red Chili Powder for around 8 hours.
Peel and cut potatoes in half and smear little turmeric powder over the potatoes.
Mix rest of the Cumin Powder, Coriander Powder, Turmeric Powder, and Red Chili Powder with 1 Tbsp. of Mustard Oil to make a thick paste.
Make a smooth paste of Ginger.
Be handy with a pot full of boiling water.
Heat remaining oil in a pan and fry Potatoes till those turn golden brown in color and strain potatoes from the pan.
Now shift the remaining oil in a deep pan and add Ghee to it and heat.
Add the tempering (Bay Leaf, Red Chili, Clove, Cinnamon Stick, Green Cardamom, Black Cardamom, and Asafoetida and then cook for a minute until the tempering leaves aroma.
At this point add sugar and continuously stir it using a ladle to caramelize the sugar but be careful to not to burn it.
Add Ginger paste to the mixture and cook for 2 minutes in low flame and add a little water if found the spices sticking on the edges of the pan.
Add the spice paste that is prepared already as well as some salt and cook for 3-4 minutes in low flame.
Add well-beaten curd (the remaining) to the mixture and mix continuously and cook for 5 minutes or until the mixture thickens and release oil.
At this point add marinated mutton to the mixture and using ladle quote mutton with the spices and start cooking in low flame and stir in between.
The mutton will start releasing water around after 10 minutes of low flame cooking and add fried potatoes at this point.
Keep the flame low and let the mutton cook in its own water for 20 minutes with a lid on.
Add 4 cups of boiling water to the mutton and raise the flame a bit and keep the mutton cooking now with the added water.
It should take 15 more minutes to cook the mutton properly with the lid of the pan on or maybe more depending on the quality of mutton.
Add boiling water in between to keep the consistency same.
Once the mutton is totally done add Garam Masala Powder and 1 Tsp. of Ghee to finish the Niramish Mangsho.
I prefer a slow cooking process for this particular dish, however, if you are out of time instead of a pan use pressure cooker and cook till 3 whistles coming from the vent weight. To give the curry a more dominant red color, use Kashmiri Red Chili Powder instead of the normal one. The the amount of Sugar will be depending on the taste-bud. If you wish, can ignore Ghee completely but that will obviously decrease the special flavor of the dish.
Recipe by Debjanir Rannaghar at http://kitchenofdebjani.com/2016/10/niramish-mangsho/