Grind the onion, ginger, garlic and tomato into a fine paste by adding little water. Marinate the mutton with this paste along with tomato paste, ground soya and all the dry spices overnight.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms and cloves. Add the marinated mutton and saute till the oil separates.
Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. When done, add the lime juice and serve, garnished with coriander leaves.
