Marinate the mutton with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.

Mix well and set aside for 2 hours.

Heat oil in a heavy bottomed pan.

Add cloves, cardamoms, bay leaves, garlic, and ginger and sauté for a few seconds.

Add chopped onion and green chillies and sauté until golden brown.

Add the marinated mutton and cook until the lamb is cooked and tender.

Add in the tomatoes and cook for about 15 to 20 minutes.

Add the required water and let it cook for 5 minutes more.

Sprinkle garam masala and cook for another 3-4 minutes.

Switch off the stove and garnish with chopped coriander leaves.

Serve with Rajasthani baati, steamed rice, Rumali roti or whole wheat lachha paratha.