Kosha mangsho (bhuna meat or sautéed mutton)

Ingredients

• Mutton - 850 g, cut into medium pieces
• Onions - 3 medium sized, finely sliced
• Ginger and garlic paste - 2 tablespoons .
• Cloves - 4 nos.
• Green cardamoms - 6 nos.
• Cinnamon - 1 one inch stick
• Red chilli powder - 1 teaspoon.
• Kashmiri red chilli powder - 2 teaspoons.
• Turmeric powder - 1 teaspoon.
• Roasted cumin powder - 1 ½ teaspoon.
• Yogurt - 100 gms.
• Mustard oil - 6 tablespoons .
• Salt as per taste

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Preparation

• Wash and clean the mutton peices. Marinate with yogurt and salt for atleast half an hour.
• Heat oil in a kadai and add the whole spices. Fry for about 30 seconds till the spices crackle.
• Add the onions and sauté till they turn light golden brown in colour. Add ginger-garlic paste and stir for further 3 minutes.
• Add turmeric powder, red chilli powder and kashmiri red chilli powder. Stir for 1 minute. Add about 1/4th cup of water.
  
• Cover with a lid and let the masala cook for 2-3 minutes. Add the marinated mutton pieces, mix well with the masala and fry on high heat stirring continuously for 7-8 minutes till oil leaves masala.
• Add roasted cumin powder. Fry on high heat for about 10 minutes. Cover with a tight fitting lid and place the kadai on a tawa.
• Cook on indirect heat for 30 minutes. Check whether the meat has turned tender.
• Serve hot.

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