Tuesday, June 28, 2011

NIRAMISH OR PRASHADI MANGSHO (MUTTON CURRY WITHOUT ONION AND GARLIC)

The name of the dish is bit deceptive, it actually means, meat cooked  without onion and garlic. When an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore onion and garlic can't be used. Nowadays animal sacrifice is not seen any more in most of the places. But in many parts of the Himalayas it continues, particularly during Navaratra . 
The other famous meat dishes without onion and garlic are traditional Kashmiri dishes. 
THE RECIPE
There are many variations to this kind of dishes.  Here I am giving a particular one which I had learnt long long back and haven't cooked in recent past. A friend of mine has been asking for the recipe. I wanted to cook it once more before giving her the recipe. I just wanted to ensure, that it tasted the same as what she ate decades back. This particular recipe has a strong note of ginger and cardamom and no other strong spice is used. One can also use roasted cumin powder or  garam masala , Hing, Fennel  etc in other variations.
INGREDIENTS
Mutton ( goat or lamb) with bones 500 grams.
Potato 2 medium peeled and cut to 4 pieces each. ( This is for Bong friends, others may not use. Potato gives a very good body to the curry.) 
ginger 75 grams 
turmeric 1 tsp
Curd 2 tbsp 
Coriander powder  4 level tsp
Sugar 2 heap tsp ( This is for taste and not for sweetening. Normally onion imparts the desired sweetness in most other dishes) 
Green chili 4 ( hot generally).
Green Cardamom 13 ( yes 13 not 1 or 3) 
Bay leaf 1
black pepper 8 ( optional) 
Mustrad oil 2 tsp ( for marination, optional, for mustard oil user.) 
Ghee 3 tbsp ( clarified butter) 
Salt to taste.
PROCESS
Marinate the mutton in turmeric and mustard oil ( raw) for 15 minutes
Grind  cardamoms along with the peel and keep 1/2 tsp aside.
Chop ginger and green chili and grind to a fine paste. Add Curd, coriander powder, cardamom powder and whisk to a smooth mix.
Mix the paste with the meat and leave for 1 hr.
In a thick bottom pan or pressure cooker , heat the ghee and give seasoning of 1 bay leaf and black pepper.
Add the potato and stir fry for 3-4 minutes.
Add the marinated mutton, salt  and sugar, heat with stirring, for 3-4 minutes. ( Dont fry )
Add 2 cups of water. It will be of thin consistency and bit runny. .
Pressure cook, after 1st whistle,  for 8-10 minutes for lamb and 10 -12 minutes for goat meat.
Cool down the cooker, open and mix the 1/2 tsp cardamom powder and cover. 
Eat with Hot rice.




NOTE: You can make a Paneer dish by using brown fried paneer pieces. 





38 comments:

DD said...

this is rally new to me looks awesome :)

Shobha said...

Hi Ushnish,
The curry looks so yummy and such a nice colour...my hubby dear always likes potatoes to be added in the muton curry..I'm sure he'll love it..will make it when I'm back...and if I have your permission, I would like to post it in my blog with your name.

Malar Gandhi said...

I have similar recipe using mutton and potato without any of the spices as well. But never knew the actual reason behind it. Thanks for the info'. Yes, animal sacrifice is vanishing in the South too.

Its been a while, I visited ur space...looks like I have to catch up a lot.

Have a good one:)

savitha ramesh said...

delicious looking curry.sure a lipsmacking dish.
Vegie / Fruit a month - Orange

Madhu said...

This post reminds me of Kali Pujo at my dadu's house decades ago ... jethu majrate niramish mangsho ranna korten aar shei shugondho shara barite bhore jeto. Aapnar chhobite shei mangshor gandho aabar eto bochhor por pelam.

Sharmila said...

E toh khub healthy mangsho .. pyaj roshun kosha neyi ... ami chicken diye try korbo jodio jani thik temon taste hobe na.

Hamaree Rasoi said...

Animal sacrifice practice has virtually disappeared, may be because of the awareness. Yeah many Bongs will raise their eyebrows to see that mutton can be prepared without onion-garlic !!
This looks superb preparation kaku. I was surprised to see 13 cardamoms in the ingredient :-), must have added great flavour

Deepa
Hamaree Rasoi

? said...

Liked the information!

SGD said...

Chhotobelae kheyechhi....kaali ghaat er paathaa boli dewa manghsh er ei preparation ...ma'r haather.

Thanks for the recipe....ma'r shonge miliye nebo whether this is how she used to make it too...

khushi said...

ohhh.....niramishi amish!! daruun naam ta......and yes this light mutton jhol with dhob dhobe shada rice is awesome combo for any weekend ....loved the recipe

sangeeta said...

I like the taste of the mangsho in this recipe ...no onion garlic ensures that . Potatoes i am not too sure of but the meat and the gravy , both would be loved here...

Priya said...

Omg, simply inviting and irresistible dish,makes me hungry..

Prathima Rao said...

Hello!!! This is a wonderfully flavored, delicious gravy..And im sure the absence of oni & gar is hardly noticeable!!!
Prathima Rao
Prats Corner

Nitha said...

Never knew we could cook meat without onion n garlic.. Looks interesting..

Poonam said...

Thanks Ushnish ji,
Great recipe and I am going to try this with paneer very very soon.....keep posting such nice recipes where meat can be substituted with paneer (I am a vegetarian, you see)....

Sutapa said...

Truly speaking Ushnishda I never tried niramish mangsho though I was offered number of times but your seems yummy.....so may be I will give it try!

Purabi Naha said...

I have tasted this dish (prasad) on Kalipujo in New Delhi Kali Bari every year during my childhood...I was broght up in Delhi. Ushnish da, this is one of the authentic Bengali pujor prashad dishes and I know the taste is out of the world. Your recipe looks perfect. I am so happy to get the recipe now because I am particularly interested in Authentic Bengali food. We are Bongs from heart and soul...till today, sitting in Hong Kong, I prefer to use Boti in place of knife and we are happy to eat "kaalo jeere diye maacher jhol" every day!
http://cosmopolitancurrymania.blogspot.com

Deeksha said...

So nice of you to visit my place and giving such an encouraging and lovely comments. You too have a lovely space here. Glad to follow you.

Zareena said...

The curry looks yummy and delicious. Never tried preparing without onions and garlic. Nice and lovely.

Arti said...

Hi Ushnishda, The only place where I have seen animal sacrifice (well almost) is the Kali Temple at Kolkata...
Have a wonderful week ahead:)
PS - The Badrinath Temple post awaits your presence.

Seema Kamath alias Seema Abbas Ali said...

Ushnishda,

Never knew about cooking mutton this way! Thanks for posting this recipe and also the piece of information along with it. It sure is an eye-opener to many!

Regards,
Seema
amchi-bong-konnexion.blogspot.com

Anu Santanu said...

Darun recipe... Jantam na niramish mutton ranna kora jaye... next time will try.. Looks delicious..
Bhalo Khabo

Mugdha said...

OMG Ushanishji, u just brought back my childhood memories...i ate it long long back in my village...but forgotten...thanx for sharing...it surely looks superb and yummy...tc and enjoy..:)

Shilpi Bose said...

Whenever my mum talked about niramish mangsho I always found it hilarious, a vegetarian non-veg.Your mangsho looks delicious.

Santosh Bangar said...

curry is simple but looking delicious
thanks for the comments and give advice for better follow it

Namitha said...

Hello Ushnish Da,

Hope everything is well with you and your family :-)
I have never heard of this mutton curry ,but it sure looks good. Also I have never prepared any meat dishes without Onion and garlic.Thanks for this interesting authentic recipe :-)

Biny Anoop said...

Namaste ushnishji...i am good hope the same with you.Thx for all your regards.I appreciate the recipe syou have put in here.Very different t what I make and I love to learn and prepare new menus.I have often read your comments on blogs and wondered atleast there is one comment that sounds true.
You space is truly a writers space.You carry ur readers to the place you visit.....see u soon

Madhu said...

Hello ji, how are you? I didnt know that when we sacrifice an animal we cook it with out onion or garlic. Nice recipe. Loved the perfect meat gravy.

Creativecook said...

This is my first time here. What an amazing blog, I was very moved by the Santiniketan video, thanks for sharing...

Babli said...

Mangsho dekhte jemon shundor hoyechhe kheteo sheirokom bhalo hobe. Luchi ba polao diye khete darun lagbe. Ekhane to mutton pawa jaina r lamb ta khete bhalo lagena tai ami tomar recipe ta same rakhbo shudhu mutton er bodole chicken banabo. Khub halka ebong kheteo bhalo shei jonno tomar shob recipe amar bhalo lage.

Ms.Chitchat said...

I have been thinking for a long time to join ur space, but somehow did not happen. Glad to follow u now and enjoy ur vegetarian recipes, me a strict veg :):) Enjoyed ur write-ups too. Hope to see u often now :):)

Chitchat

Chandrani Banerjee said...

Ushnish Da, Mangser jhol ta dekhe khub khete ichha korchhe. Darun hoyechhe.......

Purabi Naha said...

Ushnish da, you have a reason to smile. You are invited to my blog for receiving some beautiful awards! Congratulations!!
http://cosmopolitancurrymania.blogspot.com

Shobha said...

Dear Ushnish,
I have posted this recipe in my blog...just have a look..It tasted quite like our Sindhi Elaichi chicken/mutton.

Pranati Nath said...

first time to your space...love ur presentation.this curry is looking delicious nd mouthwatering...allu mutton is one of my fav. recipe..U have updated very nice recipes..Am your happy follower now..:)

~G said...

Slurrrrrrrrrrp. Looks delicious.
I love the Kosho Mangsho that Oh! Calcutta,( a fine dine restaurant here and one of my favourites) serves. Have you written a recipe for that too? Need to dig into your archives.

Jaya M said...

Ushnish Da thank you for the recipe shared here ....bhalo thakben ..regards

poorna banerjee said...

Boroi shundor recipe. Amar barite jodio my grandmother would add dhone bata in less quantity, and add jeera paste and garam masala (the usual spices like cardamom, cinnamon, cloves, pepper) pasted. In fact, for this recipe, she would try adding pasted masalas instead of ground to really get the flavors going. Lovely to see another version.