Niramish Mangsho or Muttonby Tanushree Bhowmik

  • Niramish Mangsho or Mutton, How to make Niramish Mangsho or Mutton
Niramish Mangsho or Muttonby Tanushree Bhowmik
  • Prep Time0mins
  • Cook Time60mins
  • Serves5People

Video for key ingredients

  • How to make Ghee

Niramish Mangsho or Mutton

Ingredients

  • 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

Steps

  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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