In a wok (karahi) or heavy bottomed pot such as a dutch oven, heat the oil.
On medium high heat, saute the onions until translucent. Do not brown.
Add the mutton and ginger garlic paste and cook for 3-4 minutes.
Now add the spices, and cook for another 3-4 minutes until the oil separates. While doing so, add 1-2 tablespoons of water so that the spices do not burn.
Now add the yogurt and tomatoes. Mix well. Cook on medium high for 3-4 minutes.
Add about 1 cup of water and cover with a tight fitting lid. On medium low heat cook for 45 minutes or until the mutton is fully cooked. Keep checking during this time, to make sure there’s enough water.
Remove the lid, and increase the heat to high. Cook for 5 minutes until you can see the oil separating.
Garnish with chopped coriander, black pepper powder, and ginger.