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Heat oil in a large frying pan over medium-high heat.
Add bay leaf and cumin seeds. Sauté, stirring, for few seconds.
Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.
Add minced garlic, ginger and green chilies. Sauté, stirring occasionally, for 1 minute or until fragrant.
Add ground turmeric, red chili powder and garam masala. Sauté, stirring, for 1 minute or until aromatic.
Add tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until mushy.
Add lamb. Season with salt and pepper. Cook, stirring, for 5-6 minutes or until the mince is browned all over.
Add water. Simmer, covered, for 20 -25 minutes or until lamb is cooked and water absorbed.
Add dried fenugreek leaves and coriander (cilantro) leaves. Stir to combine. Cook, stirring occasionally, for 1-2 minutes.
Garnish with chopped coriander (cilantro) leaves.
Serve with buttered bread rolls and sliced onions.