Niramish Mangsho / Bhoger Mangsho

On the night of Kalipuja and on the 9^th day of Durga Puja, which we call “Nabami”, it is customery in some places to sacrifice an animal to the goddess. It is generally a goat, which we call “patha”. In temples and in houses where the puja is observed in a grand manner, that particular meat is prepared and they are served as deity in the puja. Well...since it is prepared to be served to the goddess and then will be eaten as “prosad”, it is prepared without any onion and garlic, as this pair does not qualify as “niramish” or pure vegetarian in any scenario and hence are kept omitted here too. However, as the meat comes from an animal which is sacrificed to the goddess, it becomes pure and pious, and hence it is then at that particular moment and night is being considered as pure vegetarian. This is what we call “Niramish Mangsho” or “Bhoger Mangsho”.

In our home, we used to observe Kali Puja, but we never sacrificed any goats. But mother used to make this beautiful meat curry, which she called “Jeere diye Mangsho”. Ma used to make the curry by tempering the oil with cumin seeds and then making a paste with cumin seeds and coriander seeds. But there are a lot of people who use whole garam masalas for tempering the oil. Many use curd, many use poppy seeds paste and many used cashew nuts paste to make the curry and give it a nice rich thickness. However, if you have anytime eaten the Prasad from “Kalighat”, you will know they make a very thin curry and its surreal beautiful. But, since we do not use any garlic and onion over here, the taste is typically a little different from the conventional meat curries. And it lacks the kick in it, like the de-caf lattes differ from the normal lattes. But that does not make it any lesser in taste from any one.

Marinate the mutton

Temper the oil and put the marinated mutton to them

Cook till the mutton starts to darken and add slitted green chillies

Add spices, water and cook till done.

You can add some garlic if you want. I sometimes add them when I feel like, but trust me; even without them they taste as good as any other meat curries. I have added some grated coconuts here. Which I used in the marinade and also sprinkled with the coriander leaves in the end. But that is a very personal choice and preference; I do not know how many people will like that. But hey!! For the rest of the recipe go on...tell me how it turned out.

Niramish Mangsho / Kali Pujo Special Pathar Mangsho

Serves 4-5

Ingredients:

700gm mutton (boneless / on bone)

2 potatoes – peeled and halved

A handful of chopped fresh coriander leaves

2 tbsp ginger paste (You will need quite a big ginger paste to have that. I always use chopped ginger)

1 tsp turmeric powder

1 tbsp red chilli powder

1 tsp cumin seeds

1 tsp coriander seeds

1 medium cinnamon stick

3 green cardamoms

3 cloves

4-6 whole green chillies – slitted

3 tbsp mustard oil

Salt

Method:

Marinate the mutton pieces with 2 tbsp oil, turmeric powder, red chilli powder, salt and ginger paste, for at least 30 minutes.

Lightly dry roast the cumin and coriander seeds for 1 minute on low flame and then grind them to fine paste using some water. Once done keep aside.

Take a pressure cooker and heat up the rest of the oil.

Temper it with the cinnamon stick, green cardamoms and cloves. Saute for half a minute or until the oil becomes aromatic and then put all the marinated mutton into it. You can also cook in a kadai / pan but that will take a long time to cook the mutton completely.

Slowly heat up the cooker and cook the mutton covered on medium flame.

The mutton will eventually ooze out a lot of oil and water.

Keep cooking it covered, stirring in between until all the moisture evaporates. This will take 10-12 minutes of time.

Once everything is dry, add the rest of the spices, i.e. cumin powder and coriander seeds paste and pour in ½ cup of water.

Again keep cooking covered till all the water is evaporated. Again pour in some water and evaporate it. This will help in darkening the meat pieces and develop the flavour of the curry.

After adding water 2-3 times, add in the slitted green chillies and 4 cup of water.

Stir to mix in everything and put cover to cook on pressure. Cook till the cooker blows 6-7 whistles.

Once done, let the pressure release on its own and then open the lid.

If the curry is too thin for you then simmer on low flame till the curry reaches your desired consistency. Generally the curry has a very thin texture, like water.

Taste and adjust the seasonings.

Once done, sprinkle the chopped coriander leaves over them and put off the flame.

Serve hot with plain steamed hot rice.

Note: If you cook the potatoes with the mutton, then the potatoes will almost melt during the process. What I do, is, I pressure cook the mutton for 4-5 whistles. Release the steam by loosening the vent, add in the potatoes, and then pressure cook them for another 2-3 whistles. Let the pressure release on its own and then open the lid.

Or, you can cook the mutton till done, and the simmer with poatatoes till they become soft from inside. You might need to add some more water in that case to keep the consistency of the curry right.

Or, if you are slow cooking, then add the potatoes when the mutton is almost done.