Cut the boneless mutton pcs into fillet types. Wash properly. Keep aside. Take a non stick karahi, add ghee, and put in the bay leaf and whole garam masala, add javitri also. Put some salt,so that they don't splutter too much. Once the smell of the garam masala come out, add the mutton fillets. With the help of a spatula mix properly, till the colour becomes light pink.

Now add all the masala, one at a time,given in the ingredients box.Keep mixing all the masala along with the mutton. Now add the beaten curd,and mix again. Add salt and sugar to ur taste.Keep stirring for sometime, till the ghee floats on top.Add 1or 1/2 cup of warm water (according to the gravy u want).Mix Well.

Now cover and cook on slow heat for 1/2 an hour, or till mutton is cooked. U can also pressure cook it, for 10 minutes. The gravy should be slightly thick.Once done, serve on a plate, garnish with green chilli, or coriander leaves. Serve hot with either naan, paratha, or roti.