Method
1.	Dry roast the cumin seeds in a pan until they give off a fine aroma.
2.	In a large bowl, mix together the yoghurt, red chillies, roasted cumin,
	coriander powder, turmeric, salt and mutton.  Set to one side to marinate
	for 30 minutes.
3.	In a large pan, heat the ghee or butter, add in the bay leaf, black and green
	cardamom pods, garlic and sauté on a medium heat until light golden brown.
	Next add the onion and cook until the onion is a nice golden brown.
4.	Next add the mutton and all the marinade.  Turn up the heat and brown the
	meat.
5.	Now add 300ml water, stir and bring to the boil, cover the pan and reduce the
	heat to a simmer.  Cook for 40 minutes, stirring occasionally.  If the curry
	looks like it is drying out, add more boiling water.
6.	At the end of the cooking time, you should be left with a nice, thick gravy.
7.	Garnish with chopped coriander and serve.