Niramish Mangsho or Bengali Bhoger Mangsho

%Niramish Mangsho Recipe debjanir rannaghar

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Niramish Mangsho or Bengali Bhoger Mangsho

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.

Course Mutton, Side Dish

Cuisine Bengali

Keyword bengali mutton curry, bhoger mangsho, Debjanir Rannaghar, niramish manghso recipe debjanir rannaghar, Niramish mangsho, piaj roshun chara mangsho

Prep Time 8

Cook Time 1

Total Time 9

Servings People

Calories 563kcal

Author Debjani Chatterjee Alam

Cost Rs 800

Equipment

1 Kadhai
1 Spatula
1 Chopping Board
1 Knife
3-4 Bowls

Ingredients

1 kg Mutton medium size pieces
500 g Potato cut into halves
100 g Ginger
300 g Unflavoured Curd

To Temper:

1 Bay Leaf
2 Red Chillies
10 Clove
2 inches Cinnamon Stick
3 Green Cardamom
2 Black Cardamom
1 teaspoon Asafoetida / Hing

Spices:

2 teaspoon Cumin Powder
2 teaspoon Coriander Powder
1 teaspoon Bengali Garam Masala Powder
1 teaspoon Red Chili Powder
2 teaspoon Turmeric Powder
2 teaspoon Sugar
1 teaspoon Salt or to taste
5 tablespoon Mustard Oil
2 tablespoon Ghee

Get Recipe Ingredients

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

Video

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.

Nutrition