Kosha Mangsho

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Recipe

Ingredients

500 grams	mutton, bone-in
2 tablespoons	mustard oil
2	large onions, finely sliced
1 tablespoon	ginger paste
1 tablespoon	garlic paste
2 teaspoons	cumin powder
1 teaspoon	coriander powder
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
2 teaspoons	garam masala
2	bay leaves
4	green cardamoms
4	cloves
1 inch	cinnamon stick
1 cup	yogurt, beaten
2	green chilies, slit
1 teaspoon	sugar
—	salt to taste
—	fresh coriander leaves for garnish

Instructions

1. 1 Clean and wash the mutton pieces thoroughly under running water.
2. 2 In a large bowl, marinate the mutton with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and let it rest for at least 1 hour.
3. 3 Heat mustard oil in a heavy-bottomed pan until it starts to smoke slightly. Reduce the heat to medium.
4. 4 Add bay leaves, green cardamoms, cloves, and cinnamon stick to the oil. Sauté for a few seconds until fragrant.
5. 5 Add the sliced onions and sugar. Fry until the onions turn golden brown.
6. 6 Add the marinated mutton to the pan. Mix well and cook on medium-high heat for about 10 minutes, stirring occasionally.
7. 7 Lower the heat and cover the pan. Let the mutton cook in its own juices for about 30-40 minutes, stirring occasionally to prevent sticking.
8. 8 Once the mutton is tender and the oil starts separating from the masala, add garam masala and green chilies. Mix well.
9. 9 Cook for another 5-10 minutes, ensuring the mutton is well coated with the thick gravy.
10. 10 Garnish with fresh coriander leaves before serving.