Kosha Mangsho

• 500 gm: Mutton, cut into pieces
• ½ cup: Onions, grated
• 1 tbsp: Ginger, garlic paste
• 4-5: Cloves
• 4 pcs: Green cardamoms
• A tiny piece: Cinnamon
• ½ tsp: Turmeric
• 1 tsp: Cumin seeds, roasted and ground
• Chilli powder to taste
• 500 gm: Hung curd
• ¼ cup: Mustard oil
• Salt to taste

1. Heat oil and add cloves, cardamom and cinnamon.
2. Add onions and sauté till soft. Add ginger-garlic paste, chilli powder and turmeric and stir fry till well mixed.
3. Add the meat, stir fry over high heat till opaque. Lower the heat and sauté till fat separates.
4. Add curd, cumin and salt and sauté till fat separates again.
5. Cover tight and cook over very low heat, till it gets cooked through in its own juices.
6. Serve hot.