Heat oil in a pan, add the crushed cinnamon, green cardamom, and cloves, allow them to splutter.
Once the spices have released their aroma, discard the spices.
To the same oil, add the chopped onions and garlic, cook till the onions take a light brown tinge.
Stir in the ginger paste, green chili paste and tomato puree, cook for a further 5 minutes.
Add the turmeric powder, red chili powder, cumin powder and coriander powder, cook over a medium flame till oil starts to separate from the masala.
Now add the mutton mince, mix well, sprinkle in the salt, continue to cook over a low flame for 20 odd minutes till the mince is almost cooked.
Adjust seasonings.
Finish with the chopped coriander leaves, a squeeze of lemon and a generous sprinkle of garam masala powder.
Allow to cool to room temperature. Keep aside.