Soak Kashmiri red chilies in water for at least 20 minutes.

Boil Kashmiri red chilies with cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf in water until soft.

Cool the mixture and grind it into a fine paste, retaining the water.

In a mixing bowl, marinate mutton with yogurt, cumin powder, coriander powder, turmeric powder, ginger garlic paste, and red chili paste for an hour in the refrigerator.

Heat ghee in a heavy-bottomed pan and sauté finely chopped onions until light brown.

Add the remaining ginger garlic paste and sauté for a minute.

Add the marinated mutton and sauté on high heat for 2-3 minutes.

Add salt and the reserved chili water to the pan.

Cover and cook for 20-25 minutes, adding more water if desired.

Light a piece of charcoal and place it in a small metal bowl in the center of the pan.

Add 2-3 cloves to the coal, pour ghee over it, and quickly cover the pan for 2-3 minutes to infuse a smoky flavor.

Remove the charcoal bowl, put the curry back on heat, add garam masala, and stir before removing from heat.

Transfer to a serving bowl and garnish with coriander leaves.

Serve with Phulkas, steamed rice, or Baati.