Step-by-Step Instructions

1. 1.Prepare the Marinade

   Blend chopped onions, garlic, yogurt, salt, garam masala, and turmeric until smooth.

2. 2.Marinate the Mutton

   Pour the prepared marinade over the bone-in mutton pieces. Mix well to ensure all pieces are coated. Marinate in the refrigerator for 1-8 hours or preferably overnight.

3. 3.Prepare the Spice Mix

   In a small bowl, combine cumin powder, coriander powder, and Kashmiri red chili powder. Add about 1/4 cup of water and mix well to form a paste.

4. 4.Sauté Whole Spices

   Heat 1/2 cup of mustard oil in a large kadhai (wok) over medium heat. Add dried Kashmiri red chilies, bay leaves, black cardamom, cinnamon stick, cloves, and green cardamoms. Sauté for about 30 seconds until fragrant.

5. 5.Brown the Onions

   Add the sliced onions to the kadhai. Cook on medium heat for about 8-10 minutes, stirring frequently, until they turn nice and brown. If some onions brown faster, add a splash of water and stir to ensure even browning. Repeat as needed until all onions are evenly browned.

6. 6.Add Ginger Garlic Paste and Green Chili

   Once onions are browned, add 2 tablespoons of ginger garlic paste and 1 de-seeded and chopped green chili. Sauté for 1-2 minutes until the raw smell disappears.

7. 7.Add Spice Mix

   Pour the prepared spice mix into the kadhai. Cook for a couple of minutes, stirring continuously, until the spices are well incorporated and fragrant.

8. 8.Cook the Mutton (First Phase)

   Add the marinated mutton to the kadhai. Turn the heat to high and sauté the mutton for about 5 minutes, stirring constantly, until it starts to brown and caramelize.

9. 9.Add Yogurt and Sugar

   Reduce the heat to medium. Add 1/4 cup of yogurt and 1 teaspoon of sugar to the mutton. Mix well until combined.

10. 10.Slow Cook the Mutton (Kosha Style)

    Add 1/2 cup of water to the kadhai. Cover and cook for 10 minutes at a time. After each 10-minute interval, open the lid, stir the mixture, and scrape any browned bits from the bottom of the pan. Continue this process for 1-2 hours, or until the mutton is tender, the liquid has significantly reduced, and the gravy has turned a thick, dark brown color. This is the "kosha" technique, intensifying the flavor.

11. 11.Adjust Gravy Consistency

    Once the mutton is tender and the gravy is thick, you can add a small amount of water (approx 1/4 cup) if you prefer a thinner gravy. Stir well.

12. 12.Final Touches

    Finish the dish by adding 2 sliced de-seeded green chilies and a generous dollop (1 tablespoon) of ghee. Stir gently.

13. 13.Serve

    Serve the hot Kosha Mangsho with jeera rice or sweetish pulao.