Kosha Mangsho/Bengali style Spicy Mutton Curry

Marinate the mutton pieces with all the ingredients mentioned For marinating the Mutton. Keep aside for 2-3 hours.

Heat oil in a deep frying pan/kadai (I used an iron wok). Temper with all the ingredients mentioned For tempering.

Next, add the sliced onions, saut over medium heat until brown in color.

Add ginger-garlic paste, mix and sauté for a few seconds.

Next, add cumin powder, mix and sauté for a few seconds again.

Now add the marinated mutton into this. Add yogurt, salt and green chilies. Mix and cook over medium heat for 20 minutes uncovered. Keep stirring in between to prevent burning from the bottom of the pan.

If you’re using an iron wok; you’ll see within this time the mutton will start to change its colour. It will turn darker and this happens due to the iron wok only.

The colour is too die for, and you’ll not get this colour if you are using any other pan except an iron vessel. But depending on the availability, it's completely fine if you’re using any other pan to cook the mutton, as there will be no difference in taste.

Next, add 250ml hot water to the mutton. Mix well, cover and cook over low heat until the mutton pieces are fully done. Keep stirring in-between, it takes approximately 1 hour for the mutton to get cooked through. The gravy of this dish should be on the thicker side, so adjust the quantity of water accordingly during cooking.

Check salt at this stage, and adjust if needed.

Add sugar and garam masala powder, mix well and remove from the heat.

Serve hot with Parota, Luchi, or Basanti Polao, enjoy!