In a bowl, marinate 500 grams of mutton pieces with 200 grams of yogurt, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and salt to taste. Mix well and let it rest for 30 minutes.
In a handi or heavy-bottomed pan, heat 4 tablespoons of oil. Add 1 finely chopped onion and sauté until golden brown.
Add 1 teaspoon ginger-garlic paste and sauté for a minute. Then, add 2 chopped tomatoes and cook until they turn soft and mushy.
Add 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, and 1/2 teaspoon red chili powder. Mix well and cook for 2-3 minutes.
Add the marinated mutton pieces to the handi and cook on medium heat for 10-12 minutes, stirring occasionally.
Add 1 cup of water, cover the handi, and let the mutton cook on low heat for 45-60 minutes or until it becomes tender.
Once the mutton is cooked, add 1/4 cup of fresh cream and mix well. Cook for another 5 minutes.
Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.