In a large bowl, mix the mutton with yogurt, ginger-garlic paste, salt, turmeric, and chili powder. Marinate at least 4 hours, ideally overnight in the fridge. Let it come to room temperature before cooking.

Heat mustard oil until smoking (this removes pungency), then lower the heat. Add bay leaves, cardamom, cloves, and cinnamon.

Add sliced onions and sauté on medium heat until deep golden brown and caramelized (about 12–15 minutes).

Stir in the cumin, coriander, Kashmiri chili, and sugar. Cook this spice mix briefly; add a splash of water if it sticks.

Add the marinated mutton. Sauté (kosha, i.e., fry) on medium heat, stirring often, until the oil starts to separate and the meat browns well (around 20–25 minutes).

Stir in chopped tomato and cook until it melts and blends into the gravy.

Pour in hot water, just enough to cover the meat. Cover and cook on low heat until tender — around 45–60 minutes depending on the meat’s toughness. Stir occasionally; add more water if needed.

Once the meat is tender and the gravy is thick and shiny, stir in ghee and garam masala. Cook uncovered for 5 more minutes.

Serve hot with: Steamed basmati rice, or Luchi (puffed Bengali bread), or Paratha. Garnish optionally with a few fried onions or a squeeze of lime.