Kosha Mangsho

Method

1. Cut mutton into pieces. Sauté cumin seeds, then add onion and cook until golden.
2. Add turmeric, chili powder, salt, and mutton. Stir well.
3. Add water, cover, and simmer on low heat for 1.5 hours until tender.
4. Serve with rice or bread, ensuring internal temperature reaches 63°C (145°F) for whole meat.