In a large pan, heat olive oil over medium heat until it becomes hot.

Add mutton and salt to the pan, then cook on high heat for 5 minutes or until the mutton changes colour.

Pour water into the pan, cover it with a lid, and simmer on medium heat for 45-60 minutes. This allows the mutton to cook until it is approximately 80% done and most of the water has evaporated.

Introduce ginger paste and garlic paste to the pan, then continue cooking for an additional 2-3 minutes.

Cut the tomatoes in half and place them face down in the pan. Cover the pan with a lid and cook for 6-8 minutes.

Using tongs, remove the skin from the tomatoes. Continue cooking for another 10 minutes until the oil separates—signified by a thin layer of oil on the top.

Add green chillies and black pepper to the pan, then cook for 5 minutes.

Immediately mix in the yogurt to prevent curdling, and continue cooking for 10 minutes.

Add julienned ginger and chopped coriander.

Serve the dish with homemade naan and savour the flavours!