In a mixing bowl, mix the mutton pieces with curd, ginger paste, garlic paste, turmeric powder, and salt.

Make sure the mutton pieces are well coated with the marinade. Cover and keep in the refrigerator for at least 2 hours, so that the flavors get absorbed in it.

Heat mustard oil in a heavy-bottomed pan until it becomes evenly hot.

Reduce the flame to medium and add bay leaves, green cardamom, cloves, cinnamon, and dry red chili. Fry until fragrant, about a minute.

Add finely chopped onion to it and fry until it turns golden brown.

Add ginger-garlic paste to it and cook until the raw smell disappears.

Now add cumin powder, coriander powder, red chili powder, and salt to it.

Cook this spice mixture till the oil starts separating from it.

Add marinated mutton to the pan and fry on high flame for a few minutes.

Lower the flame, cover the pan, and let the mutton cook in its juices while stirring occasionally.

Cook it until the mutton becomes soft and the oil separates from the gravy.

This slow cooking process is essential for the authentic taste of mutton kosha.

Sprinkle garam masala over the cooked mutton and mix well.

Garnish with fresh coriander leaves.

Your delicious Mutton Kosha is ready to serve.