Start with heating mustard oil and ghee in a pan. Keep it aside to cool down. Meanwhile, grind all the whole spices to form a powder. Heat the earthen pot on the Tawa until it is really hot to touch. Take a large bowl and add mutton, sliced onions, crushed ginger-garlic, whole garlic bulb, green chilies, freshly ground spices, red chili powder, turmeric powder, meat masala, and half mustard oil for marination. Adding curd is optional. Mix all the ingredients properly well.
Pour the remaining mustard oil into the hot earthen pot and grease it well. Add a bay leaf and saute it for a minute at medium flame. Now add the marinated mutton and cook it for 10 minutes with the lid open. Cover it with the lid and seal it with dough or aluminum foil. After an hour, stir the mutton and seal the lid again. Stir occasionally and open after an hour to check the status. If uncooked, cook it for some more time. If cooked properly, remove the lid and let it simmer for another 10 minutes on the medium-high flame. Switch off the flame and keep the pot aside. Serve it after 15 minutes.
