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

 Ingredients

 

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

        Directions

 

  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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