1poundbone-in goat mutton500 g, cut into 1-½ inch chunks.
½cupthick plain yogurtor Greek yogurt
2teaspoonsginger garlic paste
1tablespoonmustard oilor any other cooking oil
For The Gravy
4tablespoonsmustard oilor any other cooking oil
2whole bay leaves
2whole black cardamoms
3-4whole green cardamoms
1inchpiece of whole cinnamon stick
3-4whole dry red chilies
1 and ½cupsliced onions
2-3medium potatoespeeled and cut into halves.
2teaspoonsKashmiri red chili powder
salt to taste
½teaspoongaram masala powder
2tablespoonschopped cilantro (coriander)
Marinate The Mutton
Mix goat mutton, yogurt, ginger garlic paste, and mustard oil in a large bowl. Cover the bowl with a lid and refrigerate for 3-4 hours.
Make The Curry
Heat mustard oil over medium-high heat in a large pan (preferably cast iron pan).
Slightly crush black cardamoms, green cardamoms, cinnamon sticks, and cloves in a mortar and pestle. When the oil is hot, add bay leaves, crushed whole spices, dry red chilies, and sugar to the pan and fry for 4-5 seconds.
Add onions and fry until they turn slightly brown (6-8 mins). Keep stirring at regular intervals.
Add ginger and garlic and fry until the onions are nicely browned (8-10 mins).
Now add the tomatoes and cook for 2 minutes.
Add the marinated mutton pieces along with the marinade and halved potatoes and fry for 5-6 minutes on high heat.
Add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt to taste, and cook for 2-3 minutes.
Now add a cup of water and cover the pan. Cook for 1.5 to 2 hours on low heat until the mutton is tender. Keep stirring in between. Add more water while cooking if the mutton is getting dry and the masala is burning at the bottom of the pan. The consistency of Kosha Mangsho is slightly thick, so keep that in mind.
Finally, add garam masala powder and lime juice and mix well.
Cook for another 3-4 minutes until the gravy is slightly thickened. Garnish with cilantro and serve hot.
Adding a tablespoon of raw papaya to the marinade fastens the cooking process.To make it richer, add a few tablespoon of ghee to the ready curry.