Wash and pat dry the mutton pieces and set them aside.

In a mixing bowl, combine a tbsp of ginger garlic paste, kashmiri red chilli powder, amchur, chaat masala, ground black peppercorns, cumin powder, coriander powder, salt, and 2 tbsp of mustard oil with the yogurt. Mix well and set it aside.

Heat mustard oil in a heavy-bottomed wok or skillet until it reaches a smoking point. Allow it to cool.

Reheat the oil over medium to high heat and add green cardamom, black cardamom, black peppercorns, mace, cinnamon sticks, cloves and bay leaves. Let them sizzle.

Add the sliced onions to the wok and saute until they turn translucent and pinkish in colour. Then add the remaining ginger garlic paste and saute for 1-2 minutes to remove their raw aroma.

Add the mutton pieces to the wok and let them cook over medium-high heat for a few minutes, stirring occasionally, until they change colour and the oil starts leaving the sides.

Pour in the curd mixture and mix well. Add water to the wok and bring it to a boil. Cover the wok with a lid, reduce the heat, and let it simmer until the mutton is completely cooked (approx. 1½ hours or more), stirring occasionally. To check the tenderness of the mutton, it should easily separate from the bone when poked with a fork or spoon.

Once the mutton is tender, taste and adjust the seasoning and turn off the heat.

Garnish with fresh coriander and serve hot with naan, roti, paratha or rice.