Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke, then let it cool.

Reheat the oil over medium to high heat and add bay leaves, cinnamon sticks, black cardamom and dry red chillies.

Stir in the ginger garlic paste and cook until slightly golden, about 2-3 minutes.

Add onions, stir and cook for 4-5 minutes until golden brown.

Add kashmiri red chilli powder, stir and cook for another minute.

Add the ground tomatoes and cook for 5-7 minutes.

Add the lemon juice (optional), coriander powder, turmeric, red chilli powder, and salt. Mix well and cook for another 2-3 minutes or until the oil comes onto the surface and leaves the sides.

Add the goat pieces to the wok on high heat. Mix them well, so they are evenly coated with the mixture. Cook for 7-8 minutes, stirring occasionally.

Add water to cover the goat pieces and bring to a boil.

Reduce the heat to low, cover the wok, and let the mutton simmer until the meat is tender and the gravy slightly thickens. (approx. 60-80 minutes). Stir occasionally.

To check if the goat is tender, it should come apart from the bone when poked with a fork or knife.

Once the goat is tender, one can check the seasoning and adjust it to taste.

Add kasuri methi, garam masala, green chillies and chopped coriander leaves. Mix and cook for another 2-3 minutes.

Turn off the flame. Cover the wok for a few minutes.

Serve hot with roti, naan, paratha or steamed rice.