Niramish Mangsho

Name: Niramish Mangsho
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 Kg Mutton on bones; 2 large potatoes halved; 2 Tbsp ginger - 4 green chillies paste; 1 Tbsp red chilli powder; as required Ghee; 5-6 Tbsp mustard oil; 1 large tomato paste; 100 gms yogurt; 1 cinnamon stick; 2-3 green cardamoms; 1 black cardamom; 2-3 whole red chilli; 2-3 cloves; 2-3 bay leaf; as per taste Salt

Madhumita Bishnu @Madhubish27

Kolkata

#deepawali21
In Kolkata amongst Bengali families there is a tradition to cook mutton without onion and garlic on KaliPujo Night and this is also done on Sandhyi Puja during Durga Puja. This year Kali Pujo and Diwali was on the same day and having niramish Mangsho is a delicacy on this special day. I’m sharing the traditional cooking style

Madhumita Bishnu @Madhubish27

Saved

Ingredients

Preparation time-15 mins, Cooking time-24h45 mins

3 servings

1 KgMutton on bones
2large potatoes halved
2 Tbspginger - 4 green chillies paste
1 Tbspred chilli powder
as requiredGhee
5-6 Tbspmustard oil
1large tomato paste
100 gmsyogurt
1 cinnamon stick
2-3green cardamoms
1black cardamom
2-3whole red chilli
2-3cloves
2-3bay leaf
as per taste Salt

Saved

Steps

Preparation time-15 mins, Cooking time-24h45 mins

1

Wash the mutton pieces well. In a heavy bottomed bowl add mutton, ginger-green chilli paste, salt, yogurt and 3 Tbsp mustard oil. Mix well and marinated overnight for best effect. If in hurry then marinate for 2-3 hours
2

Peel potatoes, halve them. Smear with red chilli powder and turmeric powder and salt.
3

In a wok heat mustard oil and fry the potatoes until golden in colour. Set aside
4

Wash the tomato and make a paste. Set aside
5

In a pan roast cinnamon stick, black cardamom, green cardamom, cloves for 1 min, set aside and add 1/4 hot water. Keep it for 15 mins. Make a paste. Set aside
6

In a heavy bottomed wok heat rest of the oil and add bay leaf, whole red chilli and add the marinated mutton. Stir and cook covered on low flame for 30 mins
7

Oil would have started to release. At this time add the masala paste, stir and cover for 10 mins.
8

Add tomato paste and fried potatoes, stir well and add 1.5 cups of hot water. Cover and cook on low flame for 30 mins
9

At this time add check the salt and stir again
10

Add ghee and garam masala powder, stir and set aside the mutton. Cover for 10 mins
11

Serve with Niramish Khichdi or Rice or Paratha or Luchi. I had it with Khichudi and Tomato Chutney. Enjoy !

Saved

Cooksnaps

Saved

Madhumita Bishnu @Madhubish27

on November 05, 2021 18:03

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you