Name: Niramish mangsho
Prep time: serves 4; marinate 1 hr; cook 1 hr 15 min, or 25 min in a pressure cooker
Yield: serves 4; marinate 1 hr; cook 1 hr 15 min, or 25 min in a pressure cooker
Cuisine: Bengali
Ingredients: 500 g mutton; ½ cup thick yogurt; 2 tbsp ginger paste; 1 tsp turmeric; 2 tsp Kashmiri chilli; 2 tsp cumin powder; salt; 4 tbsp mustard oil; 2 bay leaves; 4 cardamom, 4 cloves, 1-inch cinnamon; a pinch of asafoetida; 2 potatoes, halved; 1 tsp sugar; 1 tsp garam masala; 1 tbsp ghee

Niramish mangsho is a Bengali Pujo recipe with clear quantities, timings and a home-kitchen method.

Ingredients

500 g mutton
½ cup thick yogurt
2 tbsp ginger paste
1 tsp turmeric
2 tsp Kashmiri chilli
2 tsp cumin powder
salt
4 tbsp mustard oil
2 bay leaves
4 cardamom, 4 cloves, 1-inch cinnamon
a pinch of asafoetida
2 potatoes, halved
1 tsp sugar
1 tsp garam masala
1 tbsp ghee

Method

Marinate the mutton with the yogurt, ginger, powders and salt.
Fry the potatoes and set aside.
Temper the whole spices and asafoetida, caramelise the sugar lightly, then add the mutton.
Sauté (kosha) on medium heat for 20 minutes until the oil separates.
Add 1½ cups hot water and the potatoes, then cook until tender.
Finish with garam masala and ghee.

Bhog and dietary note

No onion or garlic; this is the Navami bhog-style mangsho. Contains dairy. Check allergens and dietary needs before serving; ghee and dairy are used where listed.