Kalibarir Niramish Mangsho is a culinary delight that pays homage to Bengali non-vegetarian cuisine. This traditional dish skillfully captures the essence of Bengali flavors. Featuring a medley of aromatic spices and carefully selected plant-based ingredients, the dish offers a rich and hearty experience reminiscent of the classic meat-based Mangsho. Its tender textures and robust taste showcase the artistry of Bengali cooking, enticing both vegetarians and non-vegetarians alike to savor its unique blend of tastes and cultural heritage. Kalibarir Niramish Mangsho is a testament to the culinary innovation that celebrates tradition while embracing the diversity of dietary preferences.
To Marinate the Chicken
500g Mutton
1 Cup Yogurt
1 Tsp Turmeric Powder
1 Tsp Kashmiri Mirch
1 Tsp Red Chili Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
Mustard Oil
Salt
Marination Process
Combine all listed ingredients above.
Mix well, ensuring each piece is well coated with the marinade.
Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Do not throw out the marinade as it will be used later.
Cooking Process
Heat Mustard Oil with Ghee and a teaspoon of sugar.
Once the sugar caramelizes, add 2 Bay leaves and add the crushed Garam Masala.
An aroma will soon release; upon this, add the Asafetida soaked in water.
Mix well and add 1.5 tsp of Ginger Paste.
Let it sit over the heat and add a little water.
Add the marinated mutton and pour water in the leftover marinade, placing it aside.
Cook the meat and mix with the marinade until the oil starts to separate. When this occurs, transfer everything in the pan to a pressure cooker and incorporate the marinade water.
Shut the lid, allowing the mutton to cook until tender. Check the cooker every so often to make sure it is tender
Once the chicken becomes tender, transfer it to a skillet, adding salt and Ghee to taste. Top off with Garam Masala powder.
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