In a pan add oil, bay leaf, green cardamom, zeera and cloves. Let them release the aroma.
Now add chopped onions. Saute till golden brown. Remove the bay leaf.
Add garlic, ginger and butter. Saute.
Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De glaze with some water.
Now add the masalas: turmeric powder, red chilli powder, zeera powder, dhaniya powder, hing and salt. Saute.
Add the mutton mince. Saute for 3-4 minutes. Add milk and mix well.
Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium flame.
Add 1 cup water. Cover and cook till the water evaporates and the mutton is well done.
Garnish with chopped coriander leaves, split green chilli and a blob of butter. Serve with pav.
Key Ingredients: bay leaf, ginger, butter, turmeric, green cardamom, capsicum, cloves, onion, cumin seeds, mutton, milk, tomato puree, coriander leaves, vegetable oil, garlic, green chillies, salt, asafoetida, sugar, lemon, red chilli, coriander powder