Kosha Mangsho

Method

1. 1

   Marinate the mutton with all the ingredients mentioned. Let it marinate for at least 30 minutes and up to overnight

   Red Chilli PowderMustard OilMuttonCurdTurmeric PowderGaram Masala PowderSalt

2. 2

   In a pressure cooker, heat up mustard oil until it starts smoking. Then turn the flame off and let it cool until the smoking subsides. Once the smoke has dissipated, add in the whole spices and saute them. Once aromatic, add in the onion and the green chili. Cook them until the onion softens and becomes slightly golden.

   Mustard OilClovesDry Red ChilliGreen CardamomCinnamonStar AniseBay LeavesOnionGreen Chilli

3. 3

   Follow that by adding ginger garlic paste, and the dry masala. Keep stirring to prevent any burning.

   Ginger Garlic PasteCumin PowderCoriander PowderKashmiri Red Chilli Powder

4. 4

   Once the raw smell disappears, add in the marinated mutton and let it cook on a medium high flame until it releases almost all of its water. You will know this happens when a thin layer starts to form on the bottom of the cooker. When this happens, add in the water and stir to scrape the bottom. Once the water has come to a boil, close with the lid and cook for 5 whistles on a medium flame. Let the pressure naturally release before opening the lid.

   Water

5. 5

   On a low flame, bring the mutton up to a simmer and add in the whipped curd and immediately stir. This prevents the curd from splitting. Serve with warm ghee bath.

   CurdCoriander Leaves