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Niramish mangsho
Goat curry without onion or garlic
নিরামিষ মাংস: goat curry with no onion or garlic, cooked with ginger, yoghurt and whole spices
Niramish mangsho is a Bengali paradox: 'vegetarian meat'. It is goat curry made without onion or garlic, the way it has long been cooked as an offering in some Bengali households on Kali Puja and on Durga Navami, when the meat is treated as bhog. Here the mutton (goat) is bought ready-cut from the butcher and marinated in yoghurt and ginger, then slow-cooked with whole spices, cumin and a little sugar into a dark, aromatic, surprisingly clean-tasting curry. Serve it with luchi or plain rice. Common mistake: rushing the bhuna (slow frying); keep cooking the marinated meat until the yoghurt disappears and the oil separates and turns red, or the curry tastes sour and raw. The meat is done when it pulls easily from the bone and reaches 71 °C in the thickest part. Chef's tip: a spoon of ghee and a pinch of the hand-ground Bengali garam masala at the very end gives the curry its festive perfume.
- Total time
- 110 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 1 ¾ lb bone-in goat meat (mutton)curry cut, rinsed and patted dry
- 5 ½ oz plain yoghurt
- 3 tbsp fresh gingergrated to a paste
- 1 tsp ground turmeric
- 2 tsp Kashmiri chilli powder
- 1 ½ tsp salt
For the curry
- 4 tbsp mustard oil
- 1 tsp sugar
- 1 cinnamon stick5 cm
- 5 cloves
- 1 tsp cumin seeds
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tomato (optional)puréed
- 2 potatoespeeled and halved
- 2 ½ cups hot water
- 1 tbsp ghee
- 1 tsp Bengali garam masala
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Method
0/8 doneStep 1: Mix 1 ¾ lb bone-in goat meat (mutton) with 5 ½ oz plain yoghurt, 3 tbsp fresh ginger, 1 tsp ground turmeric, 2 tsp Kashmiri chilli powder and 1 ½ tsp salt. Cover and marinate in the fridge for at least 2 hours or overnight.
5 minStep 2: Heat 4 tbsp mustard oil in a heavy pot until it just smokes, then lower the heat. Fry 2 potatoes for 4–5 minutes until golden; lift out.
5 minStep 3: Add 1 tsp sugar to the oil and let it caramelise for 20 seconds, then add 2 bay leaves, 1 cinnamon stick, 5 green cardamom pods, 5 cloves and 1 tsp cumin seeds and fry for 30 seconds.
1 minStep 4: Add the mutton with all its marinade. Cook over a high heat for 5 minutes, stirring, then lower to medium.
5 minStep 5: Add 2 tsp ground cumin, 1 tsp ground coriander and 1 tomato and keep stirring and scraping the base (the bhuna) for 20–25 minutes, adding a splash of water if it catches, until the yoghurt has dried, the meat is dark and the oil separates and pools red at the edges.
25 minStep 6: Pour in 2 ½ cups hot water, cover and simmer gently for 40–50 minutes, stirring now and then, until the meat is nearly tender. (In a pressure cooker: 5–6 whistles.)
45 minStep 7: Add the potatoes and simmer covered for 15 minutes until the potatoes are soft and the meat pulls from the bone. Check the thickest piece reads 160°F. The gravy should be thick enough to coat the meat.
15 minStep 8: Stir in 1 tbsp ghee and 1 tsp Bengali garam masala, cover for 5 minutes and serve.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 40 g
- Carbs
- 18 g
- Fat
- 32 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does niramish mangsho take?
- About 110 minutes in total: 20 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yoghurt?
- Greek yoghurt loosened with a little milk.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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