First, start by cleaning the Mutton pieces thoroughly.

Drain out the excess water and pat them dry with kitchen tissue.

Transfer the mutton pieces to a large mixing bowl and then add 3 tbsp Mustard Oil, 1½ turmeric powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chili powder, and curd (blend or whisk the curd without adding water before adding it into the mutton).

Cover and let the meat marinate for at least 3-4 hours.

Next, peel the potatoes and cut them in half. Sprinkle a tsp of salt and 1/2 tsp of turmeric powder on the potato pieces and rub them on covering them entirely. Keep them side.

Peel and cut the onions into halves. Then finely slice them.

Now, take a kadhai and add 2 tbsp Mustard oil and ghee.

Let them heat nicely. Keep the flame on medium.

Add the potatoes to the kadhai and fry them until cooked through and golden brown.

Take the potatoes put off the oil and keep them aside.

In the same oil add the bay leaves (tear them from the middle), green cardamom (gently pound them before adding), cloves, cinnamon stick (break it from the middle), and dried red chilis (tear them into halves).

Stir them until fragrant. Keep the flame on medium.

Add the sugar and let it caramelize for a nice color. Keep on stirring making sure not to burn the sugar.

In this, add the sliced onions and fry them until the golden color appears.

Add the ginger garlic paste along with the paste of 3 green chili.

Stir everything together and fry them until the raw scent is gone.

After this, add the rest of the spice powders into the kadhai and mix everything consistently.

When oil starts to separate from the masala, add in the marinated mutton and potato pieces.

Combine everything and coat the meat pieces with the masala.

Cover and let them cook for 10 minutes. Stir occasionally.

Add salt to taste and stir. Cover the kadhai and let them cook for 10 minutes more.

In the meantime, heat around 4-5 cups of water. When it starts to boil turn off the flame and keep it aside.

When the mutton starts to release water, remove the cover and stir all the ingredients nicely.

Now, let the meat cook for 7-8 minutes more.

Next, when the meat is soft enough to cut through with the fingers, take a pressure cooker and then transfer the meat into it.

Add the hot water to the pressure cooker. Slit the rest of the green chilis and add to it.

Stir everything well. Take a taste test and add salt if needed.

Cover the pressure cooker with the lid and put it on low flame.

Let it cook slowly until the first whistle.

After one whistle, put the flame on medium and wait for 4-5 whistles.

Turn off the flame and let the pressure release naturally.

Wait for 5-10 minutes, and then slowly and mindfully remove the lid.

Transfer the Mangshor Jhol into a large serving bowl and garnish it with garam masala powder. Stir the Jhol gently before serving.