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Niramish Mangsho for Kali Pujo - 1

Niramish Mangsho | Mutton Cooked Without Onion and Garlic

This recipe of mutton curry is without onion and garlic and is typically cooked on Nabami of Durga Pujo and on Kali Pujo.
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course, Meats other than chicken and fish, Non Vegetarian
Cuisine Bengali, Indian
Servings 5 people

Ingredients
  

  • 1 kg mutton curry cut

For Marination

  • ½ cup thick yogurt
  • 1 tbsp mustard oil
  • 2 tbsp ginger paste
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp Bengali garam masala powder
  • salt to taste

For tempering I

  • 2 dried bay leaf
  • 4 cloves
  • 4 green cardamom
  • 1 inch cinnamon stick

For tempering II

  • 2 tbsp freshly grated ginger
  • 1 pinch asafoetida/ heeng
  • 1 tsp Kashmiri Red Chili Powder

For making Masala Paste

  • 1 tsp Kashmiri red chili powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp fennel powder

Other Ingredients

  • 1 tomato
  • 2-3 green chilies
  • ¼ tsp Bengali garam masala
  • 1 pinch nutmeg powder
  • 1 petal javitri /mace
  • 2 tsp sugar
  • salt to taste
  • 1 tbsp ghee
  • 2 tbsp mustard oil
  • 4 large potatoes halved (optional)

Instructions
 

  • Wash the mutton pieces and pat them dry. Add all the ingredients for the marination and keep the bowl in the refrigerator overnight. That would be ideal. However, you can also marinate for 3 - 4 hours. Make sure you have beaten the yogurt well before adding to the marinade.
  • In a bowl, take the spices for the masala paste and add a little lukewarm water. Keep that for 15 minutes.
  • Finely chop the tomato and keep that aside.
  • Peel the potatoes and half them. Then sprinkle salt and lightly fry in the mustard oil and take them out. This is optional. Most people don't use potatoes in niramish mangsho. it is a personal choice.
  • In a kadai/wok, heat mustard oil and temper with the ingredients from 'I'. Mix the ingredients from tempering 'II' in a bowl with a sprinkle of water if needed and add that to the pan when the whole spices have browned.
  • Stir-fry for about 30 seconds and then add the chopped tomatoes. Over high heat, fry the tomatoes for a minute while stirring continuously.
  • Then shake off excess liquid from the mutton pieces and add to the pan.
  • Don't throw the marinade. We will add it back. Now over high heat, fry the mutton for a minute and then over medium heat keep frying till the mutton has browned a bit.
  • Add the masala paste to this and give it a good mix. Add the leftover marinade and then mix it well with the mutton pieces.
  • For the next ten minutes, cook this over medium heat, while stirring from time to time. It is called 'koshano', which will cook the spices and blend the flavours.
  • After this, transfer everything to a pressure cooker. If you do not have a pressure cooker, cover and slow cook till the mutton is tender.
  • In the pressure cooker, add 2 cups of hot water (in case you want less gravy, add 1 cup). Adjust the salt and add sugar. Add the potatoes too.
  • Close the lid and let the mutton cook for fifteen to twenty minutes or about 8 or more whistles (depending on the quality of the meat).
  • Once done, remove the lid with the heat on low. While it is simmering, add pinch of garam masala, split green chilies, nutmeg powder, mace and finally ghee.
  • Give it a boil and if you feel that the gravy is too much, keep boiling till you have the desired consistency of gravy. Then take it off the heat and serve with steamed rice.
Keyword bengali mutton curry, indian mutton curry, kali pujo mangshor jhol, kalighat er mangshor recipe, mangsho for durga pujo, mutton curry, niramish mangsho