Heat a pan with oil and saute the dry spices for a minute.
Add the green chilies and onions. Fry them well on a medium flame until evenly golden.
Saute ginger garlic paste for a minute or until the raw smell goes off.
Add mutton and saute for 3 mins on a low heat.
Sprinkle salt, the spice powders and mint.
Saute for 3 to 4 mins on a low heat.
Cover and cook for about 8-10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
Pour water, stir and cook covered until the keema is completely tender meaning it's cooked.
Open the lid, evaporate the water if any left to suit your taste. Adjust salt.
Sprinkle coriander leaves and stir.
DONE!