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 pan, heat 4 tablespoons of oil and add 2 thinly sliced large onions. Fry until they turn golden brown. Remove half of the fried onions and set aside for garnishing.
Add 1 teaspoon ginger-garlic paste to the remaining onions in the pan and sauté for a minute.
Add the marinated mutton to the pan and cook on medium heat for 10-12 minutes, stirring occasionally.
Add 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, and 1/2 teaspoon cumin powder to the mutton. Mix well and cook for another 5 minutes.
Add 1 cup of water to the pan, cover, and let the mutton cook on low heat for 40-45 minutes or until it becomes tender.
Once the mutton is cooked, garnish with the reserved fried onions and chopped coriander leaves. Serve hot with roti or rice.