Heat the oil in a large wok. Add the mutton and fry on high heat until it turns brown. This step seals in the juices and keeps the meat moist and tender.

Add chopped garlic and ginger. Sauté for 1 minute until fragrant.

Add salt, turmeric, coriander, cumin, red chilli powder, and black pepper. Cook for a minute until the spices release their aroma.

Add sliced onions, halved tomatoes, and water. Cover and cook on medium heat until the meat is tender, stirring occasionally.

Once the meat and tomatoes are soft, remove and discard the tomato skins. Crush the tomatoes into the curry and cook on high heat until the gravy thickens and oil separates.

Garnish with julienned ginger and whole green chillies.

For a smoky flavor, place a small piece of aluminium foil or a cup in the center of the wok. Put hot coal on top, drizzle a few drops of oil on the coal, and immediately cover the wok with a lid. Let it smoke for a few minutes.