Boti Ghosht

1 kg boneless mutton

1 tbsp ginger paste

1 tbsp garlic paste

5–6 spicy green chillies

1 mace (javitri)

1 tbsp coriander seed powder

1 tsp cumin seed powder

¾ tsp turmeric powder

2 tbsp red chilli powder

½ cup fresh mint, finely chopped

1 cup fresh coriander, finely chopped

1½ cup yogurt (dahi)

4 fried onions (birista), crushed

1 tsp garam masala

Salt to taste

Juice of 1 whole lemon

½ cup oil

1 cup water (for cooking)

In a large mixing bowl, add 1 kg boneless mutton.

Add 1 tbsp ginger paste, 1 tbsp garlic paste, and 5–6 spicy green chillies (you can slit or finely chop them).

Add 1 mace (javitri), 1 tbsp coriander seed powder, 1 tsp cumin powder, ¾ tsp turmeric powder, and 2 tbsp red chilli powder.

Add ½ cup finely chopped fresh mint, 1 cup chopped coriander, 1½ cups yogurt, and 4 crushed fried onions (birista).

Sprinkle 1 tsp garam masala, salt to taste, and squeeze the juice of 1 whole lemon.

Pour in ½ cup oil.

Mix everything thoroughly and massage the marinade into the mutton using your hands.

Cover and let it rest for at least 2 hours (longer for deeper flavour).

Transfer the marinated meat to a heavy-bottomed kadhai or pan.

Turn on the heat and sauté the meat on high flame for about 1–2 minutes to seal in the flavour.

Add 1 cup water, stir well, and bring it to a boil.

Lower the heat to medium or low, cover, and cook until the mutton is tender and the masala is thick, rich, and clings to the meat.

Stir occasionally to avoid burning. Add more water only if required.

Once cooked, garnish with additional coriander or a squeeze of lemon if desired.