Niramish Mangsho aka Bhoger mangsho is a preparation of Mutton famous in Bengali households and it is prepared without onion and garlic
- 1kg Mutton (medium size pieces)
- 500g Potato (cut into halves)
- 100g Ginger
- 300g Unflavoured Curd
- 1 Bay Leaf
- 2 Red Chillies
- 10 Clove
- 2 inches Cinnamon Stick
- 3 Green Cardamom
- 2 Black Cardamom
- 1 Tsp. Asafoetida / Hing
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 1 Tsp. 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
- 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 also Red Chili Powder with 1 Tbsp. of Mustard Oil to make a thick paste.
- Make a smooth paste of Ginger as well.
- Be handy with a pot full of boiling water.
- Heat remaining oil in a pan.
- 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.
- Temper the oil with Bay Leaf, Red Chili, Clove, Cinnamon Stick, Green Cardamom, Black Cardamom, and Asafoetida.
- Cook for a minute until the tempering leaves an amazing 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.
- Now add the Ginger paste to the mixture and cook for 2 minutes in low flame.
- Now add a little water if found the spices sticking on the edges of the pan.
- Add the spice paste as well as some salt and cook for 3-4 minutes on low flame.
- Add curd after beating it to the mixture and mix continuously and cook for 5 minutes or until the mixture thickens and releases oil.
- At this point add marinated mutton to the mixture and start cooking on low flame
- Stir in between.
- The mutton will start releasing water around after 10 minutes of low flame cooking
- 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 increase 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 the mutton.
- Add boiling water in between to keep the consistency the same.
- Now add Garam Masala Powder and 1 Tsp. of Ghee to finish Niramish Mangsho.
- Check the Recipe video below
- 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.
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
- 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
Keywords: Niramish mangsho, bhoger mangsho, piaj roshur chara mangsho, bengali mutton curry