By Suprita Mitter
October 26, 2024
Niramish Mangsho, a traditional Bengali dish, is often cooked during Kali Pujo. It features a delightful combination of flavours, where meat is cooked in a richly spiced gravy without any onion or garlic, making it suitable for the occasion. Here’s a recipe to prepare this delicious dish.
500 gms mutton 1 cup yoghurt 2-3 tbsp mustard oil 1 tbsp ginger paste 1 tbsp cumin powder 1 tbsp coriander powder
1 tsp turmeric powder 1-2 tsp red chilli powder (adjust to taste) 2-3 green chillies 1-2 bay leaves 4-5 green cardamom pods 4-5 cloves 1-2 cinnamon sticks 1/2 cup grated coconut Salt
In a bowl, combine the mutton with yoghurt, ginger paste, cumin powder, coriander powder, turmeric powder, red chilli powder, and salt. Mix well, ensuring the meat is coated evenly. Let it marinate for at least 1-2 hours or overnight in the refrigerator.
Heat mustard oil in a pot or pressure cooker. Add bay leaves, cardamom, cloves, and cinnamon. Sauté for a minute.
Add the marinated meat to the pot and cook on medium-high heat until the meat is browned on all sides.
Add the grated coconut and slit green chillies to the pot. Stir well and cook for another 5-7 minutes. The coconut adds a nice richness to the dish.
Add 1-1.5 cups water to cover the meat. Bring it to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours. If using a pressure cooker, cook for about 2-3 whistles.
Once the meat is cooked and tender, check the seasoning and adjust salt or spices as needed. If the gravy is too thin, increase the heat and reduce it to your desired consistency. Garnish with fresh coriander leaves.