Niramish Mangsho or Mutton | How to make Niramish Mangsho or Mutton

By Tanushree Bhowmik  |  9th Nov 2015  |  
5 from 1 review Rate It!
  • Niramish Mangsho or Mutton, How to make Niramish Mangsho or Mutton
Niramish Mangsho or Muttonby Tanushree Bhowmik
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

141

1

About Niramish Mangsho or Mutton Recipe

The sacrificial meat in Kali Puja that is cooked sans onion and garlic

Niramish Mangsho or Mutton

Ingredients to make Niramish Mangsho or Mutton

  • Mutton mixed pieces - 500 gms
  • One inch cubes of raw papaya - 10
  • ghee - 4 tbsp
  • Heeng - 1/2 tsp
  • Whole cumin seeds - 1 tsp
  • bay leaves - 2
  • ginger paste - 2 tbsp
  • Black pepper powder - 1 tsp
  • Roasted cumin powder - 1 heaped tsp
  • Hung curd - 75 gms
  • cashew and melon seed paste - 2 tbsp
  • salt to taste

How to make Niramish Mangsho or Mutton

  1. Heat ghee in a pan. Temper with heeng, cumin seeds and bay leaves.
  2. Add the mutton and papaya pieces. Turn the flame to high and fry till mutton is evenly browned.
  3. Beat the curd with the remaining ingredients, lower the flame and add to the pan.
  4. Sauté till the ghee separates from the meat and the curd.
  5. Add a cup of warm water to the meat, cover and cook on low flame till the meat is tender. Add little water in between to prevent from burning.
  6. Adjust salt and serve.

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Sukhmani Bedi2 years ago

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