Niramish Mangsho is a Bong style vegetarian mutton curry cooked with sacrificial meat and offered to Goddess Kali during Kali Puja (Diwali). This is then consumed as bhog or offering. 'Niramish' means vegetarian and 'Mangsho' means mutton. This dish is considered vegetarian as the mutton curry is cooked without onion or garlic. Instead, a generous amount of ginger and asafoetida are added to this special dish, besides other basic seasonings.
This may sound wierd to many, but this type of ritual is still followed in few Bengali homes these days. However, it is more commonly found in most rural homes than in the cities of Bengal.
Niramish Mangsho is served with hot steamed rice, along with Basanti (sweet) pulao and Cholar (Chana) dal for a perfect festive meal. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.
At present, since animal sacrifice is banned in the country, few people sacrifice by cutting a large ash gourd. To concise, this ritual is still prevalent in Kali Temples across Orissa and Assam besides West Bengal.
- 500 gms. mutton with bones, curry cut
- 1 cup yoghurt
- salt to taste
- 1 tsp. turmeric powder
- 1 tbsp. kashmiri red chili powder
- 1 tsp. red chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garam masala powder
- 2 tbsp. mustard oil
Other ingredients -
- 2-3 tbsp. mustard oil
- 1 tbsp. ghee
- 1-2 potatoes, cut into half
- 2-3 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 2 dry red chilies
- 1 tbsp. ginger paste
- 1/2 tsp. asafoetida
- 2 green chilies, slit
Marinate the mutton with all the mentioned ingredients under 'Marination' overnight or for minimum 4 hours.
Heat oil and ghee in a kadai / pan. Fry the potatoes till light brown and keep aside. Temper with dry red chilies, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.
Now add the ginger paste and asafoetida mixed with 1/4 cup water. Sauté till the raw smell disappears.
Then add the marinated mutton and cook on a low flame till the oil separates. Add 1 cup water, fried potatoes and the slit green chilies.
Pressure cook for one whistle on high flame. Then simmer for 12-15 minutes on a low flame. Then enjoy with hot steamed rice.
Take 400 gms. mutton with bones, curry cut.
Add all the mentioned ingredients under 'Marination'.
Heat oil & ghee in a kadai / pan. Fry the potatoes till light brown.
Temper with dry red chilies, bay leaves, cinnamon, cardamoms & cloves.
Sauté for a few seconds.
Add the ginger paste & asafoetida mixed with 1/4 cup water. Sauté till
the raw smell disappears.
Add the marinated mutton.
Cook on a low flame till the oil separates.
Add 1 cup water, fried potatoes and the slit green chilies.
Pressure cook for one whistle on high flame. Then simmer for 12-15
minutes on a low flame.
Enjoy with hot steamed rice.