Slice the onions.

Heat olive oil in a pan.

Fry onions until crispy and golden, then set aside on kitchen towel to dry.

Keep the oil in the pan.

Brown diced mutton in the onion oil.

Add cardamom, fennel, coriander, paprika, and chilli powder to the mutton.

Cook until the mutton is browned.

Add cloves, peppercorns, and salt.

Cook over low heat for 30 minutes, until the meat starts cooking in its own juices and darkens.

Blend yoghurt, green chillies, reserved fried onions, curry powder, and tinned tomatoes into a paste.

Add the paste to the pan and coat the ingredients.

Turn heat to medium.

Add garam masala and curry leaves.

Cook for 1 1/2 hours, stirring frequently.

Add water at intervals to prevent drying and sticking.

Ensure the curry is not too runny.

Just before serving, add kewra or rosewater.

Garnish with chopped coriander.