1. Heat the oil in a cooking pot with the cinnamon leaves, cardamom and cinnamon stick. When the leaves begin to fry add the peppercorns and cloves, and after a minute put in the onions and saute until lightly coloured, about 7-10 minutes.

2. Add the ginger, garlic, green chillies, lamb and bones and 1 teaspoon salt and stir-fry over a low heat for 15 minutes. During this time stir every few seconds, scraping the spices off the bottom of the pot. Add 2 tablespoons water whenever it gets too dry.

3. Then add the turmeric, coriander, red chilli and garam masala powders and stir continuously for 5 minutes, adding 2 tablespoons water. Add the tomatoes and cook for 5 minutes, stirring frequently.

4. Add 4 cups water and simmer for 15 minutes. Whisk the yoghurt and add to the pot. Cook over a gentle heat until the mutton is tender. Sprinkle with chopped coriander leaves.