Niramish Bhoger Mangsho | Traditional Bengali No onion No garlic Mutton Curry | Kali Puja Special

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Today I am sharing a special Bengali style mutton recipe where onion & garlic can't be used (as Bengali considered them(Onion & Garlic) as non veg). Actually this is the recipe of "Sacrificial Goat" famous in "Kali Puja". In some places in West Bengal, still there is a ritual to sacrifice the goat in kali puja. This meat is cooked without onion & garlic and considered as "Vegetarian Meat". It is traditionally served with Basanti Pulao/Any Bengali Pulao.
Lets go to the recipe.

Preparation Time : 15 minutes

Cook Time       : 2 hour 15 minutes

Serves            : 4 people


Ingredients:

  • Mutton- 600 gram
  • Yogurt- 1/2 cup
  • Coriander Powder- 1 teaspoon
  • Cumin Powder- 1 teaspoon
  • Salt to taste
  • Sugar- 1 teaspoon
  • Turmeric Powder- 1/2 teaspoon(marination) + 1/2 teaspoon(cooking) + 1 pinch(Potato frying)
  • Kashmiri Red Chilli Powder- 1/2 tablespoon(marination) + 1/2 tablespoon(cooking)
  • Black Pepper Powder- 1 teaspoon
  • Bengali Garam Masala Powder- 1 teaspoon
  • Mustard Oil- 1 tablespoon(marination) + 1/4 cup(cooking)
  • Ghee- 3/4 tablespoon + 1 tablespoon
  • Potato- 6 large pieces
  • Whole Spices,
    • Green Cardamom-  4 pieces
    • Cinnamon Stick- 1 piece
    • Cloves- 3 pieces
    • Bay Leaves- 2 pieces
    • Dry Red Chilli- 2 pieces
    • Cumin Powder- 1 teaspoon
  • Asafoetida- 1/2 teaspoon
  • Ginger Paste- 1 tablespoon
  • Green Chilli Paste- 3/4 tablespoon
  • Crushed Tomato- 1 medium

How to Make:

  1. Take the washed & drained mutton in a bowl.
  2. Add yogurt followed by salt, turmeric powder, kashmiri red chilli powder, coriander powder & cumin powder.
  3. Drizzle mustard oil and marinate the mutton with spices.
  4. Cover and keep it in fridge for at least 6 hour.
  5. Then take a wok. Heat up oil.
  6. Add potato pieces to fry. Sprinkle salt & turmeric powder.
  7. Fry until outer golden(light) film develop. Once done, take out from oil.
  8. Add all whole spices one by one followed by ghee(3/4 tablespoon) in leftover oil. Let them crackle for 15 seconds.
  9. Add asafoetida and stir well for 10 seconds.
  10. Then add mutton in oil (medium heat). Stir well to fry the mutton from all the sides.
  11. Don't over fry to avoid stiffness.
  12. Add ginger & green chilli paste and mix well.
  13. Cook for 10 minutes in medium heat.
  14. Then add turmeric powder, kashmiri red chilli powder, salt and sugar. Mix well. Cover & cook for 12 minutes in medium to low heat.
  15. Then add black pepper and mix well and cover to cook for 25 minutes in low heat. Stir and add  hot water in between if required.
  16. After that add crushed tomato and stir well.
  17. Put fried potato in wok. Cover & cook for 15 minutes in low heat.
  18. Like this, Cover & cook until mutton gets tender. Add hot water as required.
  19. Finish with ghee & garam masala. Turn off the heat and cover to give a rest time for 5 minutes.
  20. Then its ready to serve. Enjoy it hot with Ruti/luchi/Paratha/Steamed rice/Basanti Pulao etc.

My Tip: 

  • You need to stir the mutton during cooking and add little hot water as required. If you see, it becomes little brown at bottom, it is the sign of caramelization of  mutton which gives you the perfect dark colour. Just scrape it.
  • For this recipe, asafoetida is one of the most important spices as we don't use here onion & garlic.

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