In a heavy bottom pan, heat oil and saute dry whole spices- bay leaf, cardamom and cinnamon,
Add the chopped onions and saute on medium heat till translucent.
Add the mutton pieces, turmeric powder, green chillies and salt.
Saute nicely till the mutton is browned. In between add ginger-garlic paste and tomatoes and brown nicely. Also add the remaining dry spice powders and curd except garam masala. Saute well.
Add water to the mutton and bring to boil
Reduce flame and sprinkle garam masala powder and some chopped coriander leaves. Cover and cook on slow fire for nearly an hour
If needed, adjust for gravy consistency using warm water .
