Mangsho Kaalia

Dry grind the following ingredients: coriander seeds separately cashew + almonds together 4 cloves + green cardamoms + cinnamon = garam masala powder Doi (Curd) Mix - To the doi (curd) add the ground garam masala powder and ground cashew+almond. Mix well and keep aside.

In a pan, heat 2 tbsp ghee. Add the onions and fry for 5 minutes on medium heat.

Add mutton pieces and fry on medium-high for about 4-5 minutes. Add 1-2 tbsp water if the masala should start to burn during this time.

Add ground coriander and mix. Immediately add 1/4 cup water and salt. Cook on medium-high till the water is almost dry (about 4-5 minutes).

At this point stir frequently so that the mutton does not stick to the bottom of the pan. Then add grated ginger and fry for 2-3 minutes. When oil starts to separate, add 1 and 1/2 cups of warm water.

Bring to boil.

Reduce the heat to medium-low, cover the pan and allow the meat to cook for about 40 minutes or till meat is cooked.

During this time, check every 10 min or so and stir to prevent charring.

Add water if required.

OR At this stage you may transfer the contents to a pressure cooker and cook for 2 whistles on medium heat.

When mutton is cooked by any of the above methods, remove from heat. Remove the mutton pieces using a slotted spoon into a bowl. Keep the gravy aside.

Heat 1 tbsp ghee in a pan or kadhai. Add whole peppers and remaining 4 cloves and let splutter (about 30 seconds).

Add the mutton pieces and fry for 2 minutes on medium-high heat. Then add the gravy. Fold in the doi or curd mix. Simmer for 5-6 minutes.

Remove from heat.