| • | Beat the curd.
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| • | Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
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| • | Mince the garlic and grate the ginger.
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| • | Heat oil in a kadhai. Add ginger, garlic and bay leaves. Fry for a minute.
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| • | Add marinated mutton pieces.
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| • | Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
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| • | Mix garam masala and stir properly.
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| • | When the mutton turns tender and almost dry, remove it from the flame.
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| • | Dry Mutton is ready. |
