Boil the mutton till tender and then cut into squares. Grind the large onions, along with half the garlic and a small piece of ginger, to a paste. Pass the meat cubes through thin metal or silver skewers (or through thick bamboo sticks) alternately with baby onions, garlic flakes, capsicums and ginger pieces. Heat the ghee and fry the onion paste, sprinkling a little milk now and then till the ghee floats to the top. Add the curd, tomatoes, spices and salt and cook till thick. Pour in 2 cups of water and bring to a boil. Reduce heat and arrange the sticks in neat rows in the curry. Cook over a gentle fire for 10 minutes. Serve hot, garnished with fresh coinoder leaves.