Heat 8-9 cups water in a deep non-stick pan, add mutton pieces, bay leaf and salt and mix well. Bring to a boil.
Heat ¼ cup ghee in a non-stick pan, add almonds and sauté till lightly brown. Add pinenuts and sauté further for a minute. Strain the ghee and place the nuts in a bowl.
Heat the strained ghee in the same non-stick pan, add onions and sauté till translucent, add ladleful of stock from the mutton pan.
Switch off the heat under the pan with mutton and strain the stock.
Add mutton pieces to the pan with ghee and mix well.
Mix 5 tbsps hung yogurt with salt and 1 tsp cornstarch in a bowl. Add 4 ladleful of mutton stock and whisk well.
Add ¼ tsp all spice powder, black pepper powder and yogurt mixture to the mutton and mix well. Cook till the mutton becomes soft.
Take ½ cup hung yogurt in a bowl, add remaining cornstarch, salt, remaining all spice powder and 2 ladleful of mutton stock and whisk well.
Heat 1 tbsp ghee in another deep non-stick pan, add cinnamon, yogurt-allspice mixture and mix well. Add 2-3 ladleful of mutton stock and mix well. Add pepper powder and mix well. Add remaining mutton stock and cook till the mixture thickens. Transfer into a serving bowl.
Place roomali roti on a serving platter, pour the mutton gravy on top, place pulao in the center, top with cooked mutton pieces and sprinkle the fried nuts. Serve hot with the cooked yogurt-all spice mixture.