Golbari‑Style Mutton Kosha

Marinate the mutton with curd, onion paste, ginger‑garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil; cover and refrigerate overnight.

Prepare the tea liquor by boiling 1 tsp tea until dark, then strain and set aside.

Heat the remaining 50 ml mustard oil in a heavy‑bottomed karahi, add the whole spices (green cardamom pods, cloves, cinnamon stick, black cardamom pods, bay leaf, dry red chillies), then add the chopped onions, salt and sugar; caramelise slowly, adding splashes of water as needed.

Add the marinated mutton and stir over high heat for about 7 minutes; cover and cook on low‑medium heat until the meat releases moisture, then uncover and continue cooking until the liquid reduces and oil separates.

Stir in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and besan; cook briefly before adding the dark tea liquor.

Add hot water as required and simmer until the mutton is tender and the gravy thickens and darkens; optionally pressure‑cook the mutton at this stage and then reduce the gravy.

Finish with 1 tsp garam masala and a dollop of ghee; serve hot with parotta, tamarind chutney and sliced onions.