At first, marinate the mutton with onion and chilli paste, garlic & ginger paste, yoghurt, green papaya paste, salt, red chilli powder, turmeric powder and mustard oil. Mix well and keep in refrigerator overnight. If you don’t have much time, then marinate at least for an hour. Note: green papaya paste will help to tender the mutton fast as I have not used pressure cooker to cook the dish. Next, fry the sliced onions, make a paste and keep aside.

Take a pot, heat on a gas stove and put mustard oil. After 1-2min of heating the oil, add a spoon of sugar and stir in hot oil for a while. The sugar will turn into caramel after heating, which will give dark grey colour to the dish as I have not used soya sauce to cook it.

Followed by put bay leaves and whole garam masala, stair in the hot oil until nice aroma will come out. Add onion and green chilli paste and fry it until the water is vaporized. Then add ginger and garlic paste, stair and cook until the raw flavours of the masala is gone. Add fried onion paste, it will give nice dark grey colour to the dish. Stir well the ingredients until oil surface out.

Once, oil is surface out, add turmeric powder, chilli powder, coriander powder, cumin powder and cook it further. Make sure, it not sticks at the pot bottom. At this point, gas flame should be low. Cooking of the masala is an important step of this dish.

Add marinated mutton and mix with the masala, add salt (as taste) and cook further. Cover with a lid until it tendered. However, you have to check it on regular intervals and stir it to prevent sticking at the bottom. Repeat it, until the mutton is tendered and oil surface over.

Finally sprinkle garam masala powder and stir it thoroughly.

Kosha mangsho is ready to serve. Please visit my YouTube channel 'CuisineGhar' to watch the video of the recipe. Here is the link: https://youtu.be/iN9cRAhKIn4