In a pan, heat the ghee, Temper it with cinnamon, bay leaves, cardamom and cloves.
Marinade the mutton with ingredeints listed under marination for 2 hours minimum to overnight. I usually marinate for 8 hours.
In a small pan, heat little oil and fry the onion that is cut into quarts (in four parts). Once it turned little brown, add the tomato (tomato is optional here, you can skip it too) and fry till tomatoes starts browning.
Cool and grind it to a paste.
I cook mutton in pressure pan to save the time and fuel. You can cook it in dekchi or any deep bottom pan.
Lower the heat and add the wet garam masala paste. Stir it and keep a watch on ot. The masala should not get burned.
Add the sliced onions and fry till they turn golden, on low heat. This will take around 10 min.
Next, add the fried onion-tomato paste, red chilli and green chilli paste, pinch of turmeric powder, salt and bay leaves.
Mix everything well and add marinated mutton with sugar, keep braising the mutton and masala on medium flame.
Braise the mutton on low flame and this will take around 10 -15 min.
If you want to cook this in pan or dekchi, close the lid and let it cook for 10 min. After that , you will find that the water has dried up. Add one cup more hot water, close the lid and cook further. Repeat the steps till mutton get cooked through and becomes tender.
Cooking mutton in pan takes around 45 min - 1 hour.
Meat should be soft and easily fall off the bone kind. Add ghee and serve hot with mishti pulao or luchi, paratha or just with simple roti.