Niramish Mungsho

Recipe by Koushik

A completely different mutton/ lamb recipe. Mutton cooked without onion & garlic, sumptuous on flavor but easy on digestion. I leaned it from my father which inherited from the olden day Goddess Kali puja bhog cooking style.

Style: Traditional | Cooking time: 40 min
Servings: 4



Mutton / Lamb – 500 gm, cut in pieces

Potato - 2, medium, peeled and cut in half

Cumin seed – 1 tbsp

Mustard Oil – 4 tbsp

Ghee – 1 tsp

Green chili paste – 2 tsp

Ginger Paste – 2 tsp

Black pepper powder – ½ tsp

Turmeric powder – I tsp

Cumin powder – 2 tsp

Vinegar- 1 tbsp

Whole green chili – 3 to 4

Salt to taste

Sugar – 1 tsp

Bay leaf - 1



  1. Wash mutton pieces, squeeze excess water and keep aside
  2. Heat oil in a pressure cooker, add whole cumin & bay lest and let it pop, then add ghee.
  3. Now add mutton pieces, fry the mutton pieces well until its golden brown ( around 10 mins)
  4. Add potato pieces, ginger & green chili paste, sauté for a while
  5. Prepare a paste by mixing turmeric powder, cumin powder, black pepper powder, vinegar, salt and sugar with 1/3 cup water.
  6. Add this spice paste to the mutton, cook on low heat by covering the pot until oil separates from masala, and stir occasionally.
  7. Once the masala cooked well add 4 cups of water and whole green chili, close the pressure cooker and cook until 2/3 whistles.
  8. Serve hot with rice.

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