In a bowl, add mutton mince, mustard oil, salt, chili powder, turmeric powder, green chilies, and fresh coriander. Mix well with hand and let it rest for 30 minutes to 1 hour.

In a grinder, add dried coconut, poppy seeds, black cardamom, green cardamom, cloves, black peppercorns, cumin seeds, cinnamon stick and grind into ground powder and set aside.

Now take a pan, add oil and let it heat, add sliced onion and cook until light golden brown, then add bay leaf and ginger garlic paste, cook for 2-3 minutes. Now add marinated mince and mix well until changes color.Cover and cook for 10-15 minutes on low flame.

Now that the water has dried, add tomatoes and cook until tomatoes get soft. Now add salt, chili powder, coriander powder, and prepared masala and let cook for about 2-3 minutes, mixing occasionally and then cover the lid and cook for about 10 more minutes on low flame.

As the oil separates, add fenugreek leaves and mix. Add Coriander leaves and turn off the flame.

Divide the dough into 4 equal parts. Roll out the dough and brush butter and dust it with flour.

Roll it into a long tube shape, brush butter on top and roll it again into circle shape. Dust some flour and roll it out in flat circle shape.

Heat a flat pan, place paratha on it, add ghee on top and cook from both sides until light golden brown.

Serve yourMutton Keema Hyderabadi with lacha paratha and enjoy.