Niramish Mangsho

Mutton cooked without onion or garlic

  • Cooking time
    2 hours
  • Calories
    640
    kcal
Recommended by
97.9
%
of
3962
members who rated this recipe on Youtube

Niramish mangsho is a mutton dish that used to be cooked with sacrificial goat meat. Because this dish is offered to the Goddess Kali, it is cooked without any onion and garlic. This omission of onion and garlic is apparently enough to earn this dish the 'niramish', that is, vegetarian, tag in the eyes of Bengalis.

Niramish mangsho is in spirit similar to the Kashmiri rogan josh, which too uses only ground spices and no onion or garlic. Since this was traditionally cooked with the meat of goats that were sacrificed to Kali, it is best to use the meat of a small goat for this recipe. The larger, grain-fed, fattier 'rewaji' mutton is best reserved for dishes with onion and garlic.

Since this is a special dish for Kali Pujo, we have chosen to grind the spices from scratch. It can, however, be also made using readymade powdered spices.

The Bengali word 'niramish' is interesting because, unlike the English coinage 'non-vegetarian', niramish literally means 'non-meat'—ni (not) + amish (flesh). This makes 'amish' (or flesh) the default word, with the term for 'vegetarian' derived by pre-fixing 'not' to it.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
6 servings
  • 1 kg mutton
  • 10 g salt

For the spice pastes

  • 40 g ginger
  • 15 g green chillies
  • 5 g dried red chillies (whole)
  • 3 g kashmiri red chillies (whole)
  • 3 g cumin seeds
  • 3 g coriander seeds
  • 4 pcs cardamom
  • 2 pcs cinnamon
  • 6 pcs cloves

For cooking

  • 40 g mustard oil (plus extra for finishing)
  • 20 g ghee (plus extra for finishing)
  • 4 pcs dried red chillies
  • 4 pcs bay leaves
  • 4 pcs cardamom
  • 1 pc cinnamon
  • 2 pcs cloves
  • ½ tsp hing (asafeotida)
  • 16 g sugar
  • 5 g turmeric
  • 10 g salt
  • 200 g yoghurt
  • 575 ml hot water
  • 3 pcs green chillies

Method

Prep the mutton and spices

  1. Coat the mutton with salt, massaging it in well, and set aside.
  2. Since this recipe has no onions, the base of the gravy will be formed of ginger and other spices. For flavour, we are grinding them all fresh. For this, in three separate bowls, soak the following groups of spices: (i) dried red chillies and whole kashmiri red chilli; (ii) cumin and coriander seeds; and (iii) cardamom, cinnamon and cloves.
  3. Roughly chop the ginger and green chillies, and grind them to a smooth paste. Set aside.
  4. In the same grinder jar, add the soaked chillies, and grind them with a little water until smooth. Set aside.
  5. Using a stone sheel nora or grinder, or mortar pestle, grind the soaked cumin and coriander seeds until smooth. Set aside.
  6. Similarly, grind the soaked gorom moshla (cinnamon, cardamom and cloves), and set aside.

Cook the mutton

  1. Heat mustard oil in a kadai. Fry the mutton pieces in batches until they are well browned on both sides. Set aside.
  2. Add ghee to the mustard oil left behind in the pan. Temper with dried red chillies, cardamom, cinnamon, cloves and bay leaves.
  3. Mix hing in a little water and add it to the pan along with sugar. Fry on low heat for about 30 secs.
  4. Add the ground chilli paste and cook on low heat for about 3 mins.
  5. Add the ginger and green chilli paste. Continue cooking until the raw smell of ginger goes away (about 10 mins).
  6. Add the cumin and coriander paste, and once again, cook until the raw smell of the spices dissipates (10 mins or so).
  7. Once all the spices have braised properly, beat yoghurt until lump free. Whisk it in, stirring constantly to prevent the yoghurt from splitting.
  8. When the oil separates and floats to the top, add half of the gorom moshla paste.
  9. Add the fried mutton pieces, and braise them in the spices for about 15 mins, scraping the bottom of the pan frequently to ensure that the spices don't stick.
  10. Add hot water for the gravy, and salt, and cover and let it simmer for about an hour until the sauce has thickened and the mutton is tender.
  11. To finish, add some slit green chillies, the remaining gorom moshla paste, ghee and mustard oil. Cover and let it rest for 10 mins before serving.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
    kcal
Viewers liked this
%

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
    kcal
Viewers liked this
%

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
    kcal
Viewers liked this
99.5
%

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
    kcal
Viewers liked this
98.9
%
See all New recipes »
More
mutton
recipes
View all »

Pressure-cooker Mutton Curry

Bengali mutton curry, cooked in a pressure cooker, with tender pieces of meat and potatoes, and a light, flavourful broth.

  • 2 hours
  • 653
    kcal

Mangsher Ghugni

The well-loved east India snack ghugni (white chickpeas), cooked with chunks of mutton

  • 90 minutes
  • 294
    kcal

Mutton Burra Kabab

Double chops of mutton, marinated with spices and creamy yoghurt and roasted until juicy and smoky.

  • 1 hour
  • kcal
More
special
recipes
View all »

Chhana'r Koftakari

Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.

  • 90 minutes
  • 392
    kcal

Kakrar Jhal

Bengali crab curry with a twist

  • 90 minutes
  • 272
    kcal

Potoler Dorma with Dal Filling

Potol, stuffed with a dry filling made with chholar dal, coconut, peanuts and raisins, then cooked in a gravy.

  • 2 hours
  • kcal
More
autumn
recipes
View all »
  • 2 hours
  • 162
    kcal

Jolpai diye Chaltar Chutney

A seasonal chutney with elephant apple and Indian olives, made during autumn

  • 40 mins
  • 69
    kcal

Labra

Fresh seasonal vegetables from late autumn, stewed together with ginger and Bengali five spice—fit for an offering to the Goddess

  • 2 hours, 30 minutes
  • 373
    kcal