Khasi ko masu

Step 1: Heat ¼ cup mustard oil in a heavy pot over a high heat until it smokes, then lower the heat to medium.

Step 2: Add 2 bay leaves, 1 cinnamon stick, 2 black cardamom pods, 4 cloves and 3 dried red chillies and fry for 30 seconds until fragrant.

Step 3: Add 4 onions and fry for 12–15 minutes, stirring often, until deep brown.

Step 4: Add 2 tbsp ginger paste and 2 tbsp garlic paste and fry for 2–3 minutes until the raw smell goes.

Step 5: Stir in 1 tsp ground turmeric, 2 tsp red chilli powder, 2 tsp ground cumin and 1 tbsp ground coriander with a splash of water and cook until the oil separates.

Step 6: Add 2 ⅝ lb bone-in goat or mutton, curry cut and 2 tsp salt and fry over a medium-high heat for 12–15 minutes, stirring, until the meat is browned and coated in a thick masala.

Step 7: Add 2 tomatoes and cook for 5 minutes until it melts into the masala.

Step 8: Pour in 3 cups hot water, cover and simmer over a low heat for 45–60 minutes, stirring now and then, until the meat is very tender and comes away from the bone easily.

Step 9: Stir in 1 tsp Nepali garam masala and 1 /2 tsp jimbu (dried Himalayan herb) and simmer for 2–3 minutes; the gravy should be loose and glossy with oil on top.

Step 10: Scatter with 3 tbsp fresh coriander and serve with plain rice, sel roti or chiura and a cucumber achar.