Kosha Mangsho Ingredients: Mutton cut in pieces washed Unsweetened Youghat / Doi Mustard Oil Ginger paste Garlic (pasted) Dhania powder Turmeric powder Chilly powder Garam masala powder Garam masala (whole) Sugar Salt to taste Tejpata / Bay leaf Onion (fine sliced) Green Chilly (paste) 1/2 tsp Keowra Water (optional) 1    Kg  100 gm  100 gm  50   gm  2 medium sized 2 tbsp  1 tbsp 1 tbsp ½ tsp 5 gms ½ tsp 4 pcs 300 gms 3-4 ½ tsp   Method: Mix well Mutton, youghat, little salt and set aside for 1 hour to marinate. Heat Oil until smoking in a handi. Lower the heat. Temper whole garam masala & tejpata. Add onion and sauté. Once onion gets transparent, add sugar and turmeric powder.  Sauté stirring continuously. Add the ginger, garlic, chilly paste.  Make a paste of dhania & chilly powder. Add the masala paste & cook.  Add marinated mutton. Mix well with the masala.  Bhuno and add little hot water if necessary. Check seasoning and add salt.  Cook in low flame until the mutton is well cooked and tender.  Add keowra water and garam masala powder and dry the gravy. Serve hot with rice, roti or paratha.