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1) Marinate mutton by combining yogurt, half quantity of following spices - Coriander powder, cumin powder, red chilli powder, pepper powder and salt. Mix well with the meat and leave for 20 mins.
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2) Chop the onion, ginger, garlic and green chillies finely.
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3) Blend the tomatoes in a blender and set aside.
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Cooking:
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1) Heat 1 Tbsp Oil in a large skillet.
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2) Turn to medium heat and add cumin seeds. When it splutters add the spices bay leaves, cinnamon, green cardamom, cloves, and black cardamom pods respectively.
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3) Add chopped garlic ginger and saute well for 1 min.
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4) Now add the chopped onion and green chilli along with little salt. Adding salt will ease the frying process.
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5) When the onions have turned to brown, sprinkle mace and nutmeg powder. Saute for few seconds.
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6) Add in the blended tomato and combine well. Add the marinated meat.
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7) Pour 2 cups of water, mix well and reduce the flame to low. Close the lid and cook for 30 mins stirring in-between.
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8) After half an hour check for salt and add salt if required. If the gravy is dry add little more water and cook another 15-20 mins or till the oil floats and the gravy is thick.
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9) Garnish with coriander leaves and sliced onion.
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10) Serve with naan, rice or any Indian bread.
