Kosha Mangsho

Marinate the mutton with half of the ginger-garlic paste, half of the turmeric powder, half of the red chili powder, half of the cumin powder, half of the coriander powder, and 5 grams of salt. Mix well and set aside for at least 30 minutes.

Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. Reduce heat to medium.

Add the bay leaf, cinnamon stick, green cardamom, and cloves to the hot mustard oil and sauté for 30 seconds until fragrant.