Boil the mutton for 15 minutes in water.
Add salt, cardamom, cinnamon and bay leaf.
Once the mutton is partly tender, keep it aside.
The stock will be used later when the mutton will be roasted on low heat.
In a broad pan, heat the ghee and brown the onions.
Add the chilly powder or the whole chillies, garam masala and add the mutton pieces.
Now roast the mutton on a low heat for at least fifteen to twenty minutes.
Beat the curd lightly and keep it handy.
After every five to seven minutes, keep adding the stock and the yogurt alternatively.
The mutton will be done once the fat separates and starts floating on the sides.
Season the mutton, and add the leftover stock and cover till done.
If you have a pressure cooker; after roasting, close the pressure cooker.
After two whistles, lower the heat for 15 minutes.
Once the steam is out, check if the meat is tender.