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

1 review
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ByTanushree Bhowmik
Created on 9th Nov 2015
  • Niramish Mangsho or Mutton, How to make Niramish Mangsho or Mutton
Niramish Mangsho or Muttonby Tanushree Bhowmik
  • Niramish Mangsho or Mutton | How to make Niramish Mangsho or Mutton (25 likes)

  • 1 review
    Rate It!
  • By Tanushree Bhowmik
    Created on 9th Nov 2015

About Niramish Mangsho or Mutton

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

Niramish Mangsho or Mutton, a deliciously amazing recipe to treat your family members. This recipe of Niramish Mangsho or Mutton by Tanushree Bhowmik will definitely help you in its preparation. Surprisingly the preparations for Niramish Mangsho or Mutton can be done within few minute. Isn't it interesting. Also, the time taken for cooking Niramish Mangsho or Mutton is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 5 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Niramish Mangsho or Mutton is just too tempting. Cooking Niramish Mangsho or Muttonat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Niramish Mangsho or Mutton is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofNiramish Mangsho or Mutton from Better Butter.

  • Prep Time0mins
  • Cook Time60mins
  • Serves5People
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 Bedia year ago
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