Whip the curd. Marinate the mutton pieces with salt, turmeric, curd and 1tbsp of oil and leave aside for 2 hours.
Grate the ginger and crush the garlic.
Heat the remaining oil in a kadhai and add the ginger, garlic and the bay leaves.
Fry these for one minute and add the marinated mutton pieces.
Lower the flame and cook over a low flame for at least half an hour or until the mutton becomes tender.
Mix in the garam masala and stir well.
Once the mutton becomes tender and absolutely dry, remove from fire and serve.