Heat vegetable oil in a deep wok over high heat.

Add cumin seeds, bay leaves, cloves, star anise, black cardamoms, green cardamoms, and peppercorns. Let them splutter.

Mix the sliced onions and green chillies. Cook until the onions turn translucent and pinkish.

Add chopped garlic and ginger. Mix well and cook over high heat for 3-4 minutes to remove their raw aroma.

Stir in the mutton and cook until it changes colour and the oil separates from the wok.

Add the crushed mace flower and mix for a few minutes.

Add turmeric, kashmiri red chilli powder, salt, garam masala. Mix well to coat the mutton with the spices. Cook for a few minutes.

Pour water into the wok and stir. Bring it to a boil, cover the wok with a lid, reduce the heat, and simmer until the mutton becomes tender, stirring occasionally (approx. 1½ hour or more).

Add curd to the wok and stir.

Mix in the tomato puree, lemon juice. Stir well. Cover and cook the mutton for another 8-10 minutes until the gravy thickens to the desired consistency.

Add the roasted and ground coriander and cumin seeds. Mix well and cook for a few minutes.

In a small frying pan, heat 2 tbsp oil over medium-high heat. Add the slit bullet chillies and a tsp of Kashmiri red chilli powder. Stir fry for a few seconds. (This step is optional)

Pour the tempered chillies into the wok and gently mix.

Serve hot with naan or tandoori roti.