Chop the 2 onions and slice the 3 tomatoes. Chop the coriander leaves leaves and slit the green chilies for garnish.

Heat 3 tbsp cooking oil in the heavy-bottomed pot over medium heat. Fry the chopped onions until deeply golden brown, about 8 to 10 minutes.

Add the 500 g mutton or beef and the whole spices to the pot. Fry for 5 to 7 minutes, stirring until the meat is lightly browned.

Stir in 2 tbsp ginger garlic paste, 1 tsp salt, and 1 tsp red chilli powder. Cook for 2 minutes until the raw aroma of the paste fades.

Add the sliced tomatoes to the pot. Cover and cook for 10 to 12 minutes, stirring occasionally, until the tomatoes soften and break down.

Add 2 tbsp plain yoghurt, 1 tbsp dried fenugreek leaves, 1/2 tbsp ground cumin, and a pinch of ground turmeric. Bhuna the mixture for 5 minutes, stirring until the oil begins to separate from the masala.

Pour in 1 cup water and bring the curry to a simmer. Cover and cook on low heat until the meat is fork-tender, about 30 to 40 minutes for beef or longer if using mutton.

Uncover and simmer until the gravy is thick and coats the meat. Transfer the bhuna gosht to a serving bowl.

Garnish the bhuna gosht with chopped coriander leaves leaves and slit green chilies. Serve immediately while hot.