Wash and dry Mutton chunks and fat portions and pat dry those.
Roughly chop Onion, Garlic, and Ginger.
Cut the Green Chillies into halves.
Now marinate meat chunks with Dry Red Chilli, Clove, Black pepper, Star Anise, Black Cardamom, Green Cardamom, Sugar, Turmeric Powder, and Kashmiri Red Chili Powder and also chopped onion, garlic, ginger, and green chili.
Add Mustard oil as well.
While mixing try to break the spices using your fingers so that the flavors infuse.
Cover the pot with cling film or a lid and leave the meat in a cool place or in the refrigerator for eight hours before cooking.
Beat the curd to smooth it at the time of cooking.
Heat Mustard oil in a deep bottom pan.
Temper the oil with Bay Leaf, Dry Red Chilli, Clove, Black pepper, Cinnamon Stick, Black Cardamom, Green Cardamom and also Asafoetida.
Once the spices started emitting the aroma add marinated mutton and also the marination mix.
Mix with a spatula thoroughly after adding salt to it.
Cover the pan with a lid and keep the flame on the lower side and cook for 10 minutes.
Now add whipped curd and mix thoroughly and again cover the pan with a lid.
Cook for around one hour on low flame.
The meat will release moisture in the process of cooking.
If required add boiling water in between.
Once the meat softens top it with Ghee and mix and switch off the flame.
Serve it hot with your choice of Carbohydrate.
The recipe calls for lean meat and Fat in a ratio of 80:20. However, you may decrease the amount of meat fat based on your preference.
Though this curry is prepared with whole spices, I use a few powders which are Turmeric powder and Kashmiri Red Chilli Powder. Both are optional.
I prefer my Gota Moshlar Mangsho semi-thick but not runny. If you want it to make runny add boiling water while cooking to adjust the gravy.