Saturday, February 22, 2014
NIRAMISH OR PRASHADI MANGSHO MUTTON CURRY WITHOUT ONION AND GARLIC
The name of the dish is bit deceptive, it actually means, meat cooked without onion and garlic. When an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore onion and garlic cant be used. Nowadays animal sacrifice is not seen any more in most of the places. But in many parts of the Himalayas it continues, particularly during Navaratra .
The other famous meat dishes without onion and garlic are traditional Kashmiri dishes. THE RECIPE
There are many variations to this kind of dishes. Here I am giving a particular one which I had learnt long long back and havent cooked in recent past. A friend of mine has been asking for the recipe. I wanted to cook it once more before giving her the recipe. I just wanted to ensure, that it tasted the same as what she ate decades back. This particular recipe has a strong note of ginger and cardamom and no other strong spice is used. One can also use roasted cumin powder or garam masala , Hing, Fennel etc in other variations.
INGREDIENTSMutton ( goat or lamb) with bones 500 grams.
Potato 2 medium peeled and cut to 4 pieces each. ( This is for Bong friends, others may not use. Potato gives a very good body to the curry.)
ginger 75 grams
turmeric 1 tsp
Curd 2 tbsp
Coriander powder 4 level tsp
Sugar 2 heap tsp ( This is for taste and not for sweetening. Normally onion imparts the desired sweetness in most other dishes)
Green chili 4 ( hot generally).
Green Cardamom 13 ( yes 13 not 1 or 3)
Bay leaf 1
black pepper 8 ( optional)
Mustrad oil 2 tsp ( for marination, optional, for mustard oil user.)
Ghee 3 tbsp ( clarified butter)
Salt to taste.
PROCESS
Marinate the mutton in turmeric and mustard oil ( raw) for 15 minutes
Grind cardamoms along with the peel and keep 1/2 tsp aside.
Chop ginger and green chili and grind to a fine paste. Add Curd, coriander powder, cardamom powder and whisk to a smooth mix.
Mix the paste with the meat and leave for 1 hr.
In a thick bottom pan or pressure cooker , heat the ghee and give seasoning of 1 bay leaf and black pepper.
Add the potato and stir fry for 3-4 minutes.
Add the marinated mutton, salt and sugar, heat with stirring, for 3-4 minutes. ( Dont fry )
Add 2 cups of water. It will be of thin consistency and bit runny. .
Pressure cook, after 1st whistle, for 8-10 minutes for lamb and 10 -12 minutes for goat meat.
Cool down the cooker, open and mix the 1/2 tsp cardamom powder and cover.
Eat with Hot rice.
NOTE: You can make a Paneer dish by using brown fried paneer pieces.
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