Marinate the mutton in the ginger paste, garlic paste, minced green chillies and salt preferably overnight.
Heat the ghee in a pressure cooker pan and sauté the onions till brown, add in the bay leaves.
Stir in the turmeric, coriander powder, cumin powder and garam masala.
Add the marinated mutton and allow the mutton to seal for 5 - 7 minutes.
Add half a cup of water and seal the cooker with the lid. Cook for 3 whistles and about 20 minutes on slow until the meat is tender.
While this is cooking heat some oil and deep fry the potatoes. Also, empty the yogurt in a bowl and beat it until smooth.
When the pressure from the cooker has reduced completely, open the cooker and slowly add in the yogurt. Sprinkle in the cardamom powder over the mutton. Mix well until the yogurt has been incorporated into the gravy.
Garnish with the fried potatoes and coriander and serve hot with chapatis.