Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
Add green chilies and onions. Fry them well on a medium flame until evenly golden.
Saute ginger garlic paste for a minute or until the raw smell goes off.
How to cook mutton keema
Add keema and saute for 2 to 3 mins on a low heat.
Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
Saute for 3 to 4 mins on a low heat.
Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
Sprinkle coriander leaves and stir.
Keep mutton keema covered until served.
Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.