By Rittwik Naskar
Mutton cooked without onions and garlic constitutes Niramish Mangsho in Bengali cuisine. 'Niramish' stands for vegetarian and this dish is served up during Kali Puja as an offering to the Divine.
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500 gram Mutton 3 potatoes ½ tsp hing, turmeric powder 2 tbsp ginger paste, Kashmiri red chilli powder 1 tbsp cumin powder, coriander powder, garam masala powder, and salt 2 pieces each of green chilly, cardamom, cinnamon, and bay leaf 5 tbsp mustard oil 1 l water
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Wash the mutton pieces and set them aside. Cut the potatoes in half and add the mustard oil to a kadhai on medium-high heat.
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Partially fry the potatoes till it's golden on the outside. Set it aside and saute the cardamom, cinnamon, and bay leaf.
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In a mixing bowl, add the ginger paste, turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, and garam masala powder with a splash of water and make a slurry.
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Add the slurry to the hot oil and add hing to it as well. Saute the spices till the oil separates to the sides of the kadhai.
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Add the mutton pieces to the pan and put it on high heat to sufficiently sear them.
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Once the mutton pieces are halfway cooked in the kadhai, add the water. Add the green chillies and potatoes to the mix as well.
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Cover it with a lid and put the heat on medium. Cook for 20 minutes or until the meat is cooked and the potatoes are soft as well.
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Finish it off by adding garam masala at the end and serve it hot over plain white rice and enjoy.
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