Niramish Mutton might sound like an oxymoron, but in Bengali culture, “Niramish” means food cooked without onion or garlic, which we consider vegetarian—even when it’s made with mutton! This unique dish is traditionally prepared for Kali Puja, and despite being made with meat, it follows the Niramish style, with no onion or garlic, offering a different yet flavorful taste.
The history of this dish is rooted in the rituals of Kali Puja. In the past, Bali (animal sacrifice) was a significant part of the celebration, as the goat was sacrificed to appease the goddess. After the sacrifice, the mutton was cooked without onion or garlic and served as a bhog to Maa Kali. The preparation was simple yet aromatic, relying on ginger and mild spices to bring out the richness of the meat. The dish was then offered as prasad to the devotees, making it a sacred and beloved tradition.
Over the years, the practice of animal sacrifices has diminished, with offerings shifting towards vegetables like chal kumro (ash gourd) and lau (bottle gourd). However, the legacy of Niramish Mutton lives on, passed down through generations in some families. My cousin’s family, for instance, still follows the traditional method, preparing the dish without onion, garlic, staying true to its historical roots.
When I made this dish recently, I was reminded of its simplicity yet powerful flavors. The combination of ginger, spices, and tender goat meat was truly special. Paired with Bengali pulao, it became a festive meal, rich in both taste and tradition. This Kali Puja, why not give this recipe a try? It’s a taste of Kolkata’s past and a delicious way to celebrate the goddess.
Niramish Mangsho Recipe:
Ingredients:
• 1 kg Kochi Patha (young goat), cut into pieces
• 1/4 cup yogurt
• 2 tbsp grated ginger
• 3–4 green chilies, sliced lengthwise
• 2 tbsp mustard oil (for marinade)
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp red chili powder
• 1/4 cup mustard oil (for cooking)
• 2 tbsp ghee
• 4 medium potatoes, peeled and halved
• 3–4 whole red chilies
• 2–3 bay leaves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1-inch cinnamon stick
• 5 cloves
• 4–5 green cardamoms
• 2 tomatoes, chopped
• 2 tsp Kashmiri red chili powder
• 1 tsp sugar
• Hot water (approx. 2 cups)
Method:
1. Marinate the mutton with yogurt, ginger, green chilies, mustard oil, turmeric, salt, and red chili powder for at least 1 hour, or preferably overnight.
2. Heat mustard oil in a kadhai, add ghee, and fry the potatoes with turmeric and salt until golden. Remove and set aside.
3. In the same oil, add red chilies and bay leaves. Prepare a paste of coriander seeds, cumin seeds, cinnamon, cloves, and cardamom with a little water.
4. Add the marinated mutton to the kadhai and sauté briefly. Add tomatoes, the prepared spice paste, more turmeric, Kashmiri chili powder, extra green chilies, and the reserved potatoes. Season with salt and sugar.
5. Cook, stirring, until the mixture is well caramelized. Add hot water, cover, and simmer for 1–1.25 hours until the mutton is tender.
Serve hot.
Other Bengali Mutton recipes for you to try :
Golbarir Kalo Kosha Mangsho: • গোলবারির কালো কষা মাংস|Tips to recreate Ko...
Arsalan Style Mutton Stew: • KOLKATA ARSALAN STYLE MUTTON STEW RECIPE |...
Other Bengali Recipes:
Bengali Veg Pulao: / dbvfedcpzzo
Pandal er khichudi:
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Beguni Recipe: • Bengali's Beloved Beguni Recipe: The Perfe...
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Luchi recipe: • Sada aloo torkari and fluffy luchi recipe ...
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Amer Chutney: • BENGALI AAMER CHUTNEY | RAW MANGO CHUTNEY ...
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