Wash the Mutton nicely twice & drain out all the excess water & keep it ready for marination.
Finely slice the onions, apply some salt & leave it aside for 10mins. After 10mins, squeeze out the excess water & deep fry them till golden brown. Remove on absorbent paper & keep aside
Chop the tomatoes into small pieces; remove the juice of two lemons & keep aside
Whisk yogurt till there are no lumps & add the chilli powder, turmeric powder, garam masala powder & salt. Add the chopped tomatoes, ginger garlic paste, lime juice & crushed fried onions. Check for seasoning
Add the mutton pieces & mix with hands or with a spatula. Keep in the refrigerator for an overnight marination.
The next morning, remove the mutton from the fridge & bring it to room temperature
Heat ghee in a heavy bottom pan on a medium flame & add the bay leaves, peppercorns, cinnamon, cloves & cardamom & let it splutter for a minute. Pour the marinated mutton along with the marination in the pan & bring it a boil.
Once it comes to a boil, let it simmer on a low flame covered for around 1-1.5 hours stirring at intervals till the mutton is tender & falling off the bone
Check for seasonings & once the mutton is completely cooked & tender; garnish with chopped coriander & mint leaves.
Serve hot with khaboos or soft butter pav or some steamed rice & onion salad