For marination - In a bowl marinate the mutton with Red chilli powder, turmeric powder and salt and set aside for 20 mins.
Pressure cook the mutton with 1/4 cup water for 4 whistles on slow flame and set aside.
For Roast - in a wok heat ghee, add whole red chilli, bay leaf, cumin seeds, curry leaves and let it splutter. Add crushed garlic-ginger and fry till the red smell leaves.
Add chopped onion and stir until soft. Add chopped tomatoes and fry till mushy. Add the marinated mutton.
Add red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and stir well. Add fenugreek leaves, coriander leaves and stir well. Mix everything well so that masalas are cooked well with the mutton.
Serve hot with Naan or Roti or Paratha.
