Make a paste of roughly chopped onion, tomato, ginger and garlic.

Taka a kadai and add the remaining oil. Once the oil is hot, add bay leaves, cumin seeds, cinnamon stick, cardamom and cloves.

As the spices turn aromat add the sliced onions.

Sauté them till they turn translucent.

Add the marinated mutton and mix it properly with the remaining elements in the kadai.

Now, cook the mutton covered. You can also pressure cook it if you want.

The mutton gets cooked in it's own juices. It took me one hour for the mutton to cook properly i.e. the mutton becomes tender and you see oil leaving the sides of the pan. Add water if necessary.

Add about ½ cup of water and let it simmer till you achieve the “makha makha”/ semi-dry consistency.