Kosha mangsho

Ingredients

• 750 g mutton (goat meat), curry cut
• ½ cup curd
• 3 onions, sliced
• 1 tbsp ginger paste and 1 tbsp garlic paste
• 2 potatoes, halved (optional)
• 1 tsp turmeric, 2 tsp Kashmiri red chilli powder, 1 tsp cumin powder
• 2 bay leaves, 4 green cardamoms, 4 cloves, 1 stick cinnamon
• 1 tsp sugar
• 5 tbsp mustard oil
• 1 tsp garam masala powder and 1 tsp ghee
• Salt to taste

Method

1. Marinate the mutton with curd, half the ginger and garlic pastes, turmeric, chilli powder and salt for at least 2 hours.
2. Heat mustard oil and fry the potatoes until golden; set aside. Add sugar and let it caramelise, then the bay leaves and whole spices.
3. Add the onions and fry slowly until deep brown. Add the remaining ginger and garlic and the cumin powder.
4. Add the mutton and cook on high heat for 10 minutes, then lower the heat. Keep stirring and scraping (koshano) for 30–40 minutes, adding only a splash of water if it sticks.
5. When the meat is dark and the oil separates, add the potatoes and ½ cup hot water, cover and cook until the meat is tender (or pressure-cook for 3–4 whistles).
6. Finish with garam masala and ghee. Serve with luchi, paratha or rice.