In a pan heat the oil. Add in the cumin seeds, fennel seeds, Mustard seeds, cinnamon, cardamon, Cloves and the Bay leaf. Let it crackle.
Add in onions, green chillies, ginger garlic paste, half portion of curry leaves and saute for about 2 mins.
Add in the tomatoes and fry till it turn soft. Add in the powder masalas, Salt and saute for 2 mins.
Add in the mutton and mix well with the masalas. Cover the pan and cook in low flame till the water evaporates.
Add the remaining curry leaves and add little water at a time and continue to cook.
Once mutton is cooked completely and the water evaporates add the chopped coriander leaves, stir well and take off the flame.