#ShubhoNoboborsho!!
My kosha mangsho journey...
First I marinated the lamb overnight in yoghurt, onion, garlic, turmeric, garam masala powder and salt. #QuarantineCuisine

I heated the oil and infused with cardamom, cloves, bay leaves, dried red chillies and a cinnamon stick. Chucked in sliced onions and then crushed/puree garlic and ginger. Later, powdered spices (cumin, coriander and chilli) with some water. Fry fry fry until it looks like this:

Then in goes the pre-marinated meat, adding salt and sugar, plus another dollop of yoghurt.

Here I& #39;m slow-cooking the f*** out of it on a low-medium heat for like 2 or 3 hours, adding water bit by bit and stirring around regularly.