Heat 1 tbsp oil in a pan, add the potato cubes and cauliflower florets. Sauté for 5-6 minutes over a medium flame, now throw in the carrots, pumpkin and green peas. Continue to cook till the vegetables are about 75% cooked. Keep aside.

Heat the remaining oil in a pan, add the crushed cinnamon, green cardamom, cloves and bay leaves, allow the spices to splutter. Once the spices start to release their aroma, add the chopped onions and garlic, cook till the onions take a light brown tinge.

Now add the ginger paste, green chili paste and chopped tomatoes, cook for a further 3-4 minutes. Add the turmeric powder and 1 tsp roasted cumin powder, cook over a medium flame till oil starts to separate from the masala.

Add the mutton mince, sprinkle in the salt, continue to cook for about 10-15 minutes.

Throw in the sauted vegetables along with the cabbage leaves, add the green chilies, give it all a hearty stir. (If it’s getting a bit too dry, add a splash of water.)

Cook over a medium flame till the vegetables and mutton mince are cooked perfectly.

Adjust seasonings. Throw in the chopped coriander leaves, sprinkle in the remaining roasted cumin powder.

Give it a hearty stir. Serve hot.