Heat up the oil in a heavy-bottomed pan over medium flame until it starts to smoke. Cool slightly, then reheat gently to remove bitterness.
Add bay leaves, green cardamoms, black cardamom, cinnamon, cloves, and cumin seeds. Sauté for 30 seconds until fragrant.
Add finely sliced onions and cook until golden brown. Stir occasionally to prevent burning.
Stir in the ginger and garlic paste and cook for 1 minute until the raw smell disappears.
Add turmeric powder, coriander powder, and Kashmiri red chilli powder. Stir for 30 seconds.
Add chopped tomatoes and cook until soft and oil begins to separate from the masala.
Add mutton pieces and salt. Sear for 5–7 minutes, ensuring they’re well coated with the masala.
Lower the heat and gradually stir in whisked yoghurt. Mix well and cook for 3–4 minutes until combined.
Add water, stir, and cover the pan. Simmer on low heat for 45–50 minutes or until the meat becomes tender and the gravy thickens. Stir occasionally and adjust consistency if needed.
Sprinkle garam masala and cook uncovered for 5 minutes. Garnish with chopped coriander leaves before serving.
