Marinate the mutton pieces with kashmiri red chilli powder, paprika powder, half of ginger garlic paste, cumin powder, salt and yoghurt. Set aside for an hour.
In a big pan, add half of oil and fry the mutton pieces for 10 minutes. Keep aside. In another pan, add rest of oil, temper cumin seeds along with whole spices - cardamoms, cloves, cinnamon stick, bay leaves and dried red chillies.
Add onions and green chillies and saute till the onions turn a golden brown in colour. Add the other half of the ginger garlic paste and saute for a minute.
Add coriander powder, turmeric powder and saute till oil oozes out. Add tomato puree, mutton pieces and garam masala. Mix well, add 2 cups of water and bring to a boil.
Cover and cook on a medium low heat for about 40-45 minutes. Adjust to a semi thick consistency. Serve it piping hot.
