Nisupta Bhattacharya is an entrepreneur. She is the power behind the online boutique AngaChaya.
In her quest for developing a healthy lifestyle with home-made nutritious food, she started cooking varieties on a regular basis. BiteByByte has always been in her thoughts, and she always remembered to share her experiments with us.
Niramish and Mutton sounds like oxymoron, right? In practical terms, this name refers to a concoction of mutton cooked sans onion and garlic. In Bengal, onion and garlic were considered items that cannot be offered as veneration (to Gods/Goddesses). So was chicken, by the way. So this Niramish Mutton was the recipe that was used to cook meat which was sacrificed as offerings in temples (Kali Temples).
Nisupta says — “I heard of it and learnt about it from my dida, who was an excellent cook herself”.
- cumin paste
- dried coriander powder
- dry chilli powder
- mustard oil
- bay leaf
- garam masala
- Wash mutton well & marinate with curd, ginger cumin paste, salt, dried coriander powder, turmeric & dry chilli powder.
- Heat a cooker, once hot add mustard oil.
- When oil fumes, add bay leaf.
- Then add the marinated mutton & stir fry well & leave it covered in low flame till it leaves water & then oil.
- Once it fries well, add water & close the pressure lid — cook for 6 whistles.
- Later add ghee & garam masala.
- Serve hot with rice/chapati.