Heat oil in a large pan over medium-high flame until it’s hot.

Add the mutton pieces and cook on high heat for about 10 minutes, stirring frequently, until the meat changes colour and all its natural water evaporates.

Stir in the garlic paste, ginger paste, and green chilli paste. Sauté the mixture for 1 to 2 minutes until the raw aroma disappears.

Pour in enough water to submerge the meat, then cover the pan with a tight-fitting lid. Reduce the heat to low and let it cook for approximately 1 hour, or until the mutton becomes tender.

Once the meat is cooked and most of the water has reduced, add salt and black pepper. Let it simmer uncovered for 3 to 4 minutes to allow the spices to blend and the gravy to thicken slightly.

Turn off the heat and garnish the dish with thin slices of fresh ginger and whole or slit bullet chillies. Serve hot with naan or rice.