Rinse the mutton pieces and remove any excess water.

Heat oil in a deep, heavy-bottomed pot over medium-high heat.

Add the green cardamoms and bay leaf. Stir for a few seconds.

Add the chopped ginger and garlic, and cook until golden.

Add the mutton pieces to the pot and mix well. Stir constantly and cook on medium to high flame for 6-8 minutes, or until the mutton lightens in colour. (If the masala sticks to the sides or bottom, sprinkle some water and stir).

Add poppy seeds, degi mirch powder, turmeric and salt to the mutton and combine. Cook for a few minutes.

Now, add the ground tomato or puree and mix. Cover and cook until the oil separates and releases to the surface. Stir occasionally.

Pour in the water and bring the stew to a boil, then reduce the heat to low.

Cover the pot and let the stew simmer for about 60-90 minutes, or until the mutton becomes tender and the flavours are well combined.

Add lemon juice and mix well. Taste the stew and adjust the seasonings according to your preference.

Serve the mutton stew hot with crusty bread or over steamed rice.