Ingredients

• 1 kg bone-in goat meat (mutton), curry cut
• 150 g plain yogurt
• 2 tbsp ginger paste
• 1½ tbsp garlic paste
• 1 tsp ground turmeric
• 2 tsp Kashmiri red chili powder
• 2 tbsp mustard oil
• 90 ml mustard oil
• 1½ tsp salt
• 500 g onions
• 2 leaves Indian bay leaves (tej pata)
• 1 stick cinnamon
• 5 green cardamom pods
• 5 whole cloves
• 2 dried red chilies
• 1 tsp sugar
• 1½ tsp ground cumin
• 2 tsp ground coriander
• 4 green chilies
• 500 ml hot water
• 1 tsp Bengali garam masala powder
• 1 tbsp ghee

Method

1. 01
   Marinate the mutton Rinse the mutton and drain it well. Mix it with the yogurt, ginger paste, garlic paste, turmeric, Kashmiri chili powder, two tablespoons of mustard oil and the salt. Cover and leave it to marinate for at least two hours.
2. 02
   Smoke the mustard oil Pour the ninety millilitres of mustard oil into a heavy pot or kadai and heat it on high until it just starts to smoke, then lower the heat to medium.
3. 03
   Temper the whole spices Add the bay leaves, cinnamon, cardamom, cloves and dried red chilies, then sprinkle in the sugar and stir until the sugar melts and turns light brown.
4. 04
   Fry the onions Add the sliced onions and fry them on medium heat, stirring often, until they are soft and deep golden brown.
5. 05
   Fry the ground spices Mix the cumin and coriander powders with two tablespoons of water, add this paste to the onions and fry for about three minutes, until the oil starts to come away.
6. 06
   Sear the mutton Add the mutton along with all of its marinade and the slit green chilies, raise the heat to high and stir constantly for about ten minutes, until the meat changes colour and the liquid starts to dry up.
7. 07
   Slow fry the masala Lower the heat to medium low and keep stirring and scraping the bottom of the pot for about thirty minutes, until the masala turns dark brown and oil pools around the edges.
8. 08
   Simmer until tender Pour in the hot water, stir, cover with a tight lid and simmer on low heat for about one hour and fifteen minutes, stirring now and then, until the meat is tender and comes off the bone easily.
9. 09
   Reduce the gravy Take off the lid and cook on medium heat for about twelve minutes, stirring often, until the gravy is thick and dark and coats each piece of meat.
10. 10
    Finish with ghee Sprinkle in the garam masala, add the ghee, stir gently and cook for five more minutes on low heat.
11. 11
    Rest and serve Turn off the heat, cover the pot and let it rest for five minutes, then serve hot with luchi, porota or steamed rice.