Deep fry onion until golden brown and crisp, keep aside. Similarly fry potato cubes and keep separately.
Soak kashmiri chillies in vinegar and half cup of water for 30 minutes. Add garlic cloves, salt, fried onion and oil. Grind it to fine paste. Marinate lamb cubes in this chilli onion paste for an hour to overnight.
Make stock by pressure cooking the ingredients given for stock in 4-5 cups of water. Strain the stock. Keep it warm.
In a pan heat up oil, add bay leaf and chopped onion, fry until they turn brown. Add ginger garlic paste fry for a while.
Add turmeric, chilli powder and little water. Fry till oil separates.
Add marinated lamb cubes, fry on high heat, let the masala coat the pieces well. Add, roasted crushed coriander seeds and garam masala powder, reduce the flame and continue frying for 15 minutes.
Add mutton stock, cover and simmer till its cooked well. Taste and adjust the seasoning.
Add potato cubes, adjust the consistency of the masala/gravy. Cook just for a few minutes after adding the potatoes.
Take pav, slice off 1/4 portion and hollow the rest of it. I am using whole wheat buns as it remains firm for a longer time.
Brush some oil inside and bake the bun bowls in a pre heated oven for 7 minutes.
Fill the bun bowls with prepared lamb and serve immediately.
