Clean, cut and wash mutton. Crush green chillies, ginger, garlic and small onions seperatly.
Heat oil in a non stick kadai. When it is hot add crushed green chilli, then crushed ginger, crushed garlic and crushed small onions and fry till it color turns to brown. Add onions cut in lengthwise and stir well for few minutes. Add turmeric and 1 tsp of salt and stir again for another 1 minute. Then cover it and cook for 5 minutes. Add cleaned mutton pieces and mix well for few minutes. Again cover it and cook for another 5 more minutes. Open it and stir well. Add red chilli powder, coriander powder, fennel seeds powder and garam masala and saute well. Close it with a lid and allow it to cook for half an hour in a low flame. Open the kadai and stir well. Check the salt. If necessary add enough salt. By that time you can see the gravy to be dark brown colour. Add curry leaves. Roast it till the oil come from the roast. When it become very dry remove from fire and transfer this into a serving plate.
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