Wash the okra, dry it thoroughly, trim the stem ends, and cut it into large pieces if desired.

Slice the onion and chop the tomatoes. Slice the green chilies and roughly chop the fresh coriander leaves for garnish.

Heat the cooking oil or ghee in a heavy pot over medium heat. Fry the sliced onion until light golden, about 8 to 10 minutes.

Remove the fried onion from the pot and transfer it to a bowl. Keep the flavored oil in the pot.

Add the bone-in mutton to the hot oil and fry until the meat changes color, about 5 to 7 minutes. Stir in the ginger paste and garlic paste.

Add the red chilli powder, turmeric powder, ground coriander, and salt. Fry the spices with the mutton for 1 minute, stirring continuously.

Add enough water to nearly cover the mutton, about 2 cups. Cover the pot and simmer until the mutton is about 90% tender, approximately 45 to 55 minutes.

Blend the fried onion with the chopped tomatoes into a smooth paste. Add a small splash of water only if needed to blend.

Stir the onion-tomato paste into the partially cooked mutton. Cook uncovered over medium heat until the masala thickens and oil rises to the surface, about 8 to 10 minutes.

Add the prepared okra and gently mix it into the mutton masala. Add the remaining water as needed to reach a thick curry consistency.

Cover the pot and cook on low heat until the okra is tender, about 5 to 10 minutes. Avoid stirring excessively so the okra stays intact.

Sprinkle in the garam masala and ground cumin. Turn off the heat once oil appears on top of the curry.

Garnish the bhindi gosht with fresh coriander leaves and green chili. Serve hot with roti or boiled rice.