Cook the mutton along with a bit of ginger garlic paste, salt and turmeric powder. Keep aside the stock. Heat oil in a pan and splutter the cinnamon stick pieces. Add onions, ginger-garlic paste and salt. Saute well. Add all the dry masalas and fry for a minute. Add the vinegar, mix well and pour in the mutton stock. Add the cooked channa and coriander leaves. Close with a lid and reduce the gravy till thick. Remove the lid and cook till the gravy coats the meat. Serve hot with paratha or chappathis.