Description
Niramish Mangsho, also known as Bhoger mangsho, is a renowned mutton dish cherished in Bengali homes. This delectable preparation is distinct as it is crafted without the inclusion of onion and garlic. It is traditionally offered as bhog during auspicious occasions of Durgapuja or Kalipuja.
Ingredients
Units
Scale
- 1kg Mutton (medium size pieces)
- 500g Potato (cut into halves)
- 100g Ginger
- 300g Unflavoured Curd
To Temper:
- 1 Bay Leaf
- 2 Red Chillies
- 10 Clove
- 2 inches Cinnamon Stick
- 3 Green Cardamom
- 2 Black Cardamom
- 1 Tsp. Asafoetida / Hing
Spices:
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Red Chili Powder
- 2 Tsp. Turmeric Powder
- 2 Tsp. Sugar
- 1 Tsp. Salt or to taste
- 5 Tbsp. Mustard Oil
- 2 Tbsp. Ghee
Instructions
- Clean and dry the mutton pieces before coating them with a mixture of 100g Card, 1 Tsp. Cumin Powder, 1 Tsp. Coriander Powder, 1 Tsp. Turmeric Powder, and ½ Tsp. Red Chili Powder. Allow the marinade to infuse the meat for approximately 8 hours.
- Prepare the potatoes by peeling them and cutting them in half. Sprinkle a small amount of turmeric powder over the potatoes.
- Combine the remaining Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, and 1 Tbsp. of Mustard Oil to create a thick paste.
- Additionally, create a smooth paste using fresh ginger.
- Be handy with a pot full of boiling water.
- In a pan, heat the remaining oil. Fry the potatoes until they turn a golden brown color, then strain them from the pan.
- Transfer the remaining oil to a deep pan and add ghee, heating it up. Enhance the oil with bay leaf, red chili, clove, cinnamon stick, green cardamom, black cardamom, and asafoetida.
- Cook for a minute until a delightful aroma is released. Now, add sugar and stir continuously with a ladle to caramelize it, being careful not to burn it.
- Next, add the ginger paste to the mixture and cook on low heat for 2 minutes.
- If the spices are sticking to the edges of the pan, add a little water.
- Add the spice paste, along with some salt, and cook on low heat for 3-4 minutes.
- Beat the curd and add it to the mixture, continuously stirring and cooking for 5 minutes or until the mixture thickens and releases oil.
- At this point, add the marinated mutton to the mixture and continue cooking on low heat, stirring occasionally.
- After about 10 minutes of cooking on low heat, the mutton will start releasing water.
- Finally, add the fried potatoes.
- Cook the mutton with a covered lid for 20 minutes.
- Increase the heat slightly and add 4 cups of boiling water to the mutton.
- Allow the mutton to cook with the added water.
- The cooking process should take around 15 minutes to ensure the mutton is properly cooked, although the time may vary depending on the quality of the meat.
- Add boiling water as needed to maintain the desired consistency.
- Finally, add Garam Masala Powder and 1 teaspoon of Ghee to complete the Niramish Mangsho.
- Check the Recipe video below
Notes
- 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.
- Prep Time: 8 hours
- Cook Time: 1 hour
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 125g
- Calories: 563
- Sugar: 5.3g
- Sodium: 487mg
- Fat: 29g
- Saturated Fat: 9.1g
- Carbohydrates: 28.4g
- Fiber: 4.1g
- Protein: 45.8g
- Cholesterol: 143mg
