Lingkan Reang
Saute bay leaves, spices, onion, garlic, ginger, and paste in a kadhai.
Add mutton, water, and cook until boiling, then transfer to a pressure cooker.
Cook in the pressure cooker for 10-12 minutes, then set aside to cool.
Return to the kadhai, simmer for 3-4 minutes, and add oil, ghee, coriander, and mint.
Cook for 15 minutes until the curry thickens, then stir in remaining ghee.
Garnish with green chilli juliennes and serve with chapati or tandoori roti.