Clean and wash the mutton pieces and marinate it with salt, lemon juice and yogurt. Keep the marination over-night or at least 2 hours.

Grind green and black cardamoms, cloves and fennel seeds.

Take yogurt in a bowl and add powdered spices, ginger powder, black pepper powder, paprika powder and red chili powder. Mix and keep aside.

Heat oil in a pressure cooker. Add bay leaves, cinnamon sticks and marinated mutton and cook on high until the mutton pieces are browned and there is no moisture left in the oil.

Add the yogurt mixture. Mix and cook for 1 minute. Add enough water to cover the meat and put on pressure for 20-15 minutes or until the meat is tender.

Take the pressure out. Add garam masala, sliced onion and green chilies. Adjust salt if needed.

Cook for 2-3 minutes until the onions are just soft but still crunchy.

Turn the heat off. Garnish with fresh coriander and onion slices.

Enjoy with naan or rice!