Bengali Spiced Mutton Curry

1. Heat the mustard oil in a heavy‑bottomed pot over medium heat until it begins to smoke; this removes the raw flavor.

2. Add the bay leaf, cinnamon stick, crushed cardamom pods, and cloves. Sauté for 30 seconds until fragrant.

3. Add the sliced onions and cook, stirring frequently, until they turn deep golden brown (about 12‑15 minutes). This step builds the base flavor.

4. Stir in the ginger‑garlic paste and sauté for another 2 minutes until the raw aroma disappears.

5. Add the chopped tomatoes, turmeric, red chili powder, and coriander powder. Cook, stirring occasionally, until the oil separates from the masala (about 8 minutes).

6. Introduce the mutton pieces, mixing well to coat them with the spice mixture. Sear the meat for 5‑7 minutes until it develops a light brown crust.

7. Pour in 2 cups of water, add salt, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 60‑70 minutes, or until the meat is tender. Stir occasionally and add a splash of water if the gravy dries out.

8. Sprinkle the garam masala over the curry, stir gently, and cook uncovered for an additional 5 minutes to meld the flavors.

9. Taste and adjust seasoning if necessary. Turn off the heat and let the curry rest for 5 minutes.

10. Garnish with chopped fresh cilantro and serve hot with steamed rice or Indian flatbread.