In a large pot, heat the mustard oil until it starts to smoke slightly. Add the bay leaves and sauté for a few seconds to release their aroma.

Next, add the sliced onions and cook until they turn golden brown. This caramelisation adds sweetness to the dish.

Stir in the ginger and garlic paste, followed by the slit green chillies. Cook for a few minutes until the raw smell disappears.

Add the mutton pieces, stirring well to coat them in the mixture. Cook until the meat changes colour.

Add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Mix everything well, and allow the tomatoes to soften.

Add the water to the pot, ensuring the meat is submerged. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the mutton is tender and the flavours meld beautifully. Stir occasionally and adjust the water if needed.

Once the mutton is cooked, sprinkle garam masala over the dish and mix gently.

Garnish with fresh coriander leaves before serving.

Serve hot with steamed rice or parathas for a complete meal.