Marinate the mutton with whipped yogurt, ginger paste, cumin-coriander paste and 2 tbsp of mustard oil. Keep aside for at least 3-4 hours, the more the merrier.
Smear the potatoes halves with a little salt and turmeric powder. Heat 2 tbsp oil, fry the potatoes till golden. Keep aside.
Add the remaining oil to a heavy bottomed pan, throw in the bay leaves, cinnamon, cardamom and cloves, allow the spices to splutter. Once the spices have released their aroma, add the garlic, fry for a minute or so. Add the onions, cook over a medium flame till the onions turn golden brown.
Add the marinated mutton, Kashmiri red chilli powder, green chillies, turmeric powder and salt. Give it a hearty mix.
Continue to cook over a low flame, while stirring occasionally, till oil starts to separate from the masala.
Add the fried potatoes and 4 cups of warm water, continue to cook over a slow flame till the mutton is tender.
Adjust seasonings. Finish with a sprinkle of garam masala powder. Serve hot.