Heat oil in a non-stick kadai, add bay leaves, garlic and cumin seeds and sauté till fragrant.
Add red chilli powder, coriander powder, garam masala powder, cumin powder to minced mutton and mix well. Add this to the pan and sauté for 2-3 minutes.
Roughly chop tomatoes and place in a mixer jar. Add fenugreek leaves, green chillies and grind coarsely.
Add the ground mixture to the pan and mix well.
Add bhuna masala, salt, mix well and cook 10-12 minutes. Add mint leaves, lemon juice and mix well.
Transfer into a serving bowl, garnish with a mint sprig and serve hot.