Yes, one of our million Gods and Goddesses does love to have non vegetarian on her offerings. She is Goddess Kali. Every time I prepare this, I remember how I loved to read the stories of the Bengal Robbers who worshipped Goddess Kali. It is then I came to know about this preparation. They used to offer a goat to Maa Kali and after the successful loot cooked it without onion and garlic, offered to her and finally feasted on it. Everything was done in their hideouts in the woods. I loved everything about those stories, how they used to hide their loots which used to be big pots filled with "mohor"[gold coins] and the adventures associated with them. Though I love mutton, this killing part which was / is called "patha boli" disturbed me mentally. Now rules got stricter, no killing is legal in the festival venue. To keep in tune with the ritual, the organisers offer a vegetable to the Goddess and then get the mutton from the market. If you are lucky enough and have the patience of standing in a long queue, you may get a small piece of prasadam. In a number of zaminder families too the ritual is still followed. I cannot go further with it as it requires a lot of research which I have not done. So there may be other opinions on the origin of it . Bengal did have a number of ferocious and famous robbers some of whom were kind of Robin Hood.
This No Onion No Garlic Mutton Curry which we call Maa er Prashadi Mangsho is done with normal spices that is used in a normal Bengali household. The amount of Bengali Garam Masala that is a mix of cinnamon, clove and green cardamom powder used is a bit more here as we are not using garlic or onion paste in this dish. I have used lemon juice here for marination though I doubt whether it was used in the original recipe or not. Let us do this No Onion No Garlic Mutton Curry together.
Mutton : 1kg
Ginger Paste : 2tbsp
Red Chilli Powder : 2-3tsp[authentically paste]
Cumin Powder : 1tsp[authentically paste]
Coriander Powder : 1tsp[authentically paste]
Turmeric Powder : 1tsp
Salt : As Required
Cinnamon Powder : 1/4tsp
Green Cardamom Powder : 1/4tsp
Cloves Powder : 2pinches
Bayleaf : 2small
Lemon Juice : 2tbsp
Oil : 4tbsp + 2tbsp[authentically mustard]
Wash the mutton thoroughly discarding the skin and any residual hair. Marinate with half of chilli powder, cumin powder, coriander powder, turmeric powder, salt, lemon juice and 2tbsp of mustard oil. Rub well for 2-3 minutes and refrigerate for at least 4-5 hrs or overnight in a closed container.
Take out the mutton 1-2 hours before cooking. Heat 4tbsp oil in a wok. Temper oil with bay leaves. Add the ginger paste and fry for 2 minutes.
Add the remaining cumin powder, coriander powder, red chilli powder, turmeric powder, salt as required. Stir at low heat for a minute. Add the marinated mutton with the marinade and fold in well.
Stir the mutton at high heat for 5 minute. Reduce heat to minimum and cover. Open cover at short intervals and stir, cover again. A lot of water will be released which will take about 45-55 minutes to dry.
At this stage, add 2 medium cups of warm water. Stir and cover cook for another 10-15 minutes. Open cover and add the cinnamon, green cardamom and cloves powder. Stir and let cook for another 3-4 minutes. Its done.
Transfer to a serving bowl and enjoy with piping hot steamed rice.