Niramish Pathar Jhol ( Veg Mutton Curry)

                      

Niramish Mutton Kasha ( Veg Mutton Curry)

The story of mutton that was cooked without onion and garlic and that is call NIRAMISH MANGSHO (Veg Mutton Curry) in Bengal. The name of the dish is bit funny. Is it not?

Basically the concept of the dish came when an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore any non-veg items like onion and garlic can't be used (Don’t be surprised. Bengalis do consider onion and garlic as non-veg items, not  goat / lamb or any animal after sacrificed) J

 Ingredients:

750 gms Mutton -Patha (small male goat) / Khashir mangsho:
7-8 tblsp oil (mustard oil)
2 & ½  tblsp turmeric powder
1 & ½ tsp red chili powder
1  tblsp Cumin Powder
2  tblsp Coriander Powder
1 cup hung curd
½ cup raw papaya paste
2 &  ½  tblsp ginger paste
Black pepper 8 ( optional) 
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces
Bay leaf – 3 pic
Salt to taste
Methods:
Clean  and  wash the mutton pieces. Marinade the mutton with hung curd, ginger and papaya  paste, turmeric, coriander and Cumin powder with the 1 tblsp raw mustard oil and salt for 2 hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf and dry chili and stir it for some time than add  ginger paste, coriander powder, chili powder, green chili and black pepper and stir it for 3-4 munites. Now add the  marinated mutton pieces and stir fry on a high flame heat up for 8-10 minutes or stir well till mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown. Add the dried up mutton in a pressure cooker and pour in 3cups of water, close the lid and wait for 2 whistle  open the lid and put in the potatoes and again allow 2 more whistles. Add the cardamom / cinnamon powder 10 minutes before the mutton is served.

The dish should have fairly thick gravy when done.  Serve with hot chapatti (Indian flatbread), Naans (tandoor-baked Indian flatbread), sweet polao or plain boiled  rice.
Recipe By : Manna Majumder
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