Heat a tbsp of mustard oil in a heavy-bottomed pot. Add bay leaf, dry red chillies, black cardamom, green cardamom, cloves and cinnamon stick. Stir for a few seconds.

Add the mutton pieces and salt to the pot and mix well. Stir constantly and cook on medium to high flame for 4-5 minutes, or until the mutton lightens in colour.

Pour in the water and bring to a boil, then reduce the heat to medium-high heat. Cover the pot and let it simmer for 20-25 minutes, or until the mutton becomes tender.

Transfer the mutton pieces to a plate and reserve the left stock for later use.

Heat mustard oil in a heavy-bottomed pot over high heat, then cool it down.

Reheat oil on low-medium heat, add asafoetida, coriander powder, cumin powder, red chilli powder, and turmeric. Mix well.

Add ginger garlic paste and stir-fry for a minute.

Add sliced onions and saute until soft and translucent.

Cool the masala and grind into a smooth paste. Set it aside.

Whisk curd in a bowl, gradually add water to make buttermilk. Set aside.

Dry roast gram flour (besan) in a heavy-bottomed deep pan over low-medium heat until it turns aromatic and slightly golden.

Add the buttermilk gradually to the pan and mix well to avoid lumps.

Add the ground masala paste, lemon juice and reserved mutton stock and mix well.

Add the boiled mutton pieces, stir, bring to a boil and cook over medium heat until desired gravy consistency. Taste the seasoning and adjust to taste. Turn off the heat and let it rest for some time.

Heat a tbsp mustard oil in a small pan, add cumin seeds and let them splutter. Pour this over the cooked mutton.

Garnish with chopped coriander leaves.

Serve Chha Gosht with roti or steamed rice.