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

By Tanushree Bhowmik  |  9th Nov 2015  |  
5.0 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

99

1





About Niramish Mangsho or Mutton Recipe

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

Niramish Mangsho or Mutton is a popular aromatic and delicious dish. You can try making this amazing Niramish Mangsho or Mutton in your kitchen. This recipe requires few minutes for preparation and 60 minutes to cook. The Niramish Mangsho or Mutton by Tanushree Bhowmik has detailed steps with pictures so you can easily learn how to cook Niramish Mangsho or Mutton at home without any difficulty. Niramish Mangsho or Mutton is enjoyed by everyone and can be served on special occasions. The flavours of the Niramish Mangsho or Mutton would satiate your taste buds. You must try making Niramish Mangsho or Mutton this weekend. Share your Niramish Mangsho or Mutton cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Tanushree Bhowmik for inputs. In case you have any queries for Niramish Mangsho or Mutton you can comment on the recipe page to connect with the Tanushree Bhowmik. You can also rate the Niramish Mangsho or Mutton and give feedback.

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.

Reviews for Niramish Mangsho or Mutton (1)

Sukhmani Bedi2 years ago

Reply