In a bowl mix together mutton pieces, lemon juice and salt.
Wait for 5 mins and then heat 1 tblsp of ghee / oil in a heavy bottom pan or kadai and pan fry the mutton pieces till they are slight tender and soft.
Take them out and marinate them with whisked curd. Keep it aside for 15 mins.
Now heat the remaining ghee in the same kadai and add the bay leaf, cumin seeds ad shai jeera seeds.
When they begin to sputter add the chopped onions.
Saute till the onions turn dark golden in color.
Add ginger garlic paste and cook till all the raw smell disappers.
Add the tomato puree and cook till the oil separates.
Now add all the spice powders – Turmeric, Coriander, Black Pepper and salt.
Reduce the flame and add the marinated mutton pieces and green chilles and saute further for 10 minutes till all the masala is evenly coated on the muttonpieces.
Add 3/4 cup of warm water, cover and let the mutton simmer till it is fork ready and done.
Keep stiring occasionally to check so that masala does not get burnt.
Once done add the garam masala and dried kasuri methi powder and mix well.
Take it out and garnish coriander leaves.
Serve the mutton bhuna masala hot with Naan or Rumali Roti, green chutney and onion salad.