Heat oil in a cooker and saute together bay leaves cinnamon sticks, black cardamom, black peppercorns, cloves and sliced onions. Add mutton and stir fry well with ginger garlic paste, red chilli paste, roasted onion paste, chopped tomato and a little tomato puree. Add salt, all ground spice, red chilli powder, turmeric powder and coriander powder. Pour adequate quantity of water and mix well. Cover the cooker with the lid and pressure cook for five to six whistles. When cooked, transfer to a serving plate. Garnish the dish with mint leaves.