Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.

Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight. (When you are ready to cook, leave the cold mutton out on the counter for 30 mins to bring the meat closer to room temperature.)

On a low to medium flame, gently heat oil in a pan or pressure cooker. Add the whole spices - cinnamon, cardamoms and bay leaf (optional), followed by onions & green chilies.

Saute until onions turn golden. Lower the flame to very low as much as possible. Then transfer the marinated mutton and saute for 5 to 7 mins.

Stir in the meat masala & curry leaves (optional), followed by pureed tomatoes.

Increase the heat to medium and saute for another 5 to 7 mins, until the raw flavor of tomatoes has reduced. Pour hot water & mix well.

To cook in a regular pot: Bring it to a gentle boil and cook covered on a medium heat for 1 hour 30 minutes. Stir well every 12 to 15 minutes and pour more hot water in batches as needed.

Stovetop Pressure Cooker: Pressure cook on a medium heat for 4 to 5 whistles, depending on the kind or cooker, meat and size of the mutton pieces.

When the pressure drops, open the lid and mix well. If the curry is runny, cook/saute for a few more minutes to evaporate some of the moisture. Your mutton is cooked through when it is tender, flakes easily with a fork and falls off the bone easily.

Taste the curry and add more salt if needed. If you feel it is low on flavor, you may sprinkle little garam masala. Garnish with fine chopped coriander leaves.

Serve mutton curry hot with rice, tandoori roti, naan or plain paratha.