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

Heat 3 tbsp cooking oil in a heavy pan over medium heat. Fry the chopped onions until deeply golden, about 10 to 12 minutes.

Add 500 g mutton or beef with the bay leaves, cloves, green cardamom, and cinnamon stick. Stir-fry until the meat changes color and is coated in the browned onions.

Add 2 tbsp ginger garlic paste and cook for 2 minutes. Stir in 1 tsp salt and 1 tsp red chilli powder.

Add the sliced tomatoes and mix well. Cover the pan and cook until the tomatoes soften and release their juices, about 8 to 10 minutes.

Add 2 tbsp plain yoghurt and 1 tbsp dried fenugreek leaves. Stir in 1/2 tbsp ground cumin and the pinch of ground turmeric.

Bhunofy the meat mixture by stirring and frying it over medium heat until the oil separates and the masala becomes thick, about 8 to 10 minutes. Scrape the pan base regularly to prevent sticking.

Pour in 240 ml water and bring the curry to a simmer. Cover and cook on low heat until the meat is very tender, about 30 to 40 minutes for beef or longer for mutton if needed.

Transfer the cooked bhuna gosht to a serving bowl. Garnish with coriander leaves leaves and green chilies, then serve immediately.