With the advent of festive season many new flowers bloom, many new crops grow, our hearts deck up with new hopes and dreams and not to mention our kitchens – they just keep of spreading new aromas. There are actually some dishes which we specifically chose to prepare during festival times or they are kind of mandatory with festivals knocking at the door. Niramish Mangsho aka Bhoger Mangsho is one such dish for me that I love to cook at this time of the year.
Mangsho (here, not chicken, but mutton) is specifically cooked with onion, garlic and lot of spices. But this Bengali Niramish Mangsho is different. Niramish means vegetarian in Bengali and this mutton curry is considered to be vegetarian as it does not contain onion and garlic. Surprised? Yes, this is how Bengali food logic works. Typically prepared to offer Goddess Kali, this mutton curry is a quintessential Bengali delicacy and is made absolutely without onion and garlic. Also, the use of spices are kept minimum and the taste enhancement completely depends on “getting maximum out of minimum” skill and ofcourse the devotion of the person who is making it.
Earlier, when boli (animal sacrifice) was legalized, people used to prepare this curry with the meat of the lamb/sheep that had been sacrificed to Goddess Kali. Now, when boli ritual is almost a history, people still purchase mutton (yes, from the market) to make this special mutton curry and to offer it to the Goddess. The food that we offer to God is called Bhog and thus another name of this curry came into being, Bhoger Mangsho.
Niramish Mangsho is such a dish which is typically not prepared in many households, rather, it is the thing of parar barowari puja (refers to such pujas where a large number of people gathers together to organise a puja). However, it also gets prepared in barir puja (a family organised puja). Apart from cooking this heavenly tasty curry only for Goddess, we the Bengalis also love to prepare this sometime just like that, for our family. I am one such Bengali who love to cook this mangsho sometime and my favourite time to cook it is this time of the year.
Niramish Mangsho was on last Sunday afternoon menu and my family loved it. The tender pieces of mutton cooked in ghee and a dash of gobindobhog rice (a special Bengali aromatic rice) paste – this curry is a blast of flavour and aroma. Let’s have a look at its recipe. I am sure you are going to fall in love with this mutton curry.
- 500 gm curry cut mutton
- 2 potato, largely diced
- 3-4 tablespoon gobindobhog rice
- 3 tablespoon mustard oil
- 4 table-spoon ghee
- 1 tablespoon garam masala powder
- 3 cup warm water
- salt, according to taste
- 3/4 cup yogurt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon ginger paste
- 1 tablespoon green chilli paste (adjust as per your tolerance)
- 1 tablespoon mustard oil
- 1 teaspoon salt
- 2 bay leaves
- 1 cinnamon stick (1 inch)
- 1 black cardamom
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- Wash and marinate the mutton pieces for 2 hours with all the ingredients mentioned in For Marination section.
- Soak the gobindobhog rice for 1 hour in water and then make a fine paste of it. Keep aside.
- Heat mustard oil in a pan and shallow fry the potato adding little turmeric powder and salt. Remove and keep aside.
- Now, heat ghee and temper with all the ingredients mentioned in For Tempering section. Allow them to splutter.
- Add the marinated mutton and stir in medium flame until the ghee starts separating.
- Add fried potato and required salt and give a quick mix.
- Now, add water and mix well. Cover the lid and cook for around 30-40 minutes in low to medium flame. Stir in between if required. If using a pressure cooker, cook for 6 whistles and turn off the flame. Let the pressure cool down naturally.
- Open the lid and check if the mutton is properly cooked. If not, cover and cook for some more time.
- Once the mutton is nicely done, add gobindobhog rice paste and mix very well. Cover the lid and cook for another 5 minutes in low flame.
- Open the lid and add garam masala powder. Give a quick mix.
- Your Niramish Mangsho aka Bhoger Mangsho is ready to be served now.
Serve this dish with gorom bhat (piping hot rice) and yes, don’t forget a squeeze a piece of lemon before you eat. This Niramish Mangsho is a sure shot heat winning recipe and you must give it a try.
Enjoy this delicious mutton curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating and Happy Festivity to you all!!!