Kosha Mangsho(slow cooked lamb curry)

Blend the ingredients listed under marination without any water

Wash/clean the lamb pieces and apply the marination paste to them and keep refrigerated for 6-8 hours or overnight(preferably)

Make a paste of green chillies with ginger-garlic

Heat a large wok and add mustard oil to it.

Add the dried red chillies, bay leaves, cinnamon, green cardamom, black cardamom, and cloves.

Add the sliced onions and fry them on medium flame until they are light brown in colour

Then, add the ginger paste, and garlic and green chilli paste, and sauté for another 5 minutes

Add the dry spices (coriander, cumin, and red chilli) and continue to sauté the onions till reddish brown

Add the marinated mutton to the pan

Rise the heat and mix everything thoroughly. Fry the mutton, stirring frequently

Beat the curd along with salt and sugar and add it to the mutton gravy now

On medium heat, for the next 90 minutes, keep adding hot water gradually and cook the lamb covered until tender

When you will be able to tear a lamb piece with a fork, Turn off the heat and top off with a little bit of ghee