Mince the mutton using a grinder or food processor.

In a large mixing bowl, combine chili powder, fennel powder, ginger powder, garlic, corn flour, salt, and oil for the marinade.

Add minced meat to the marinade and let it sit for 2 hours.

Shape the marinated meat into oblong cutlets and arrange them on a plate.

Prepare the spice paste by mixing turmeric powder, red chili powder, fennel powder, ginger powder, coriander powder, salt, and warm water in a bowl.

Beat the yogurt until it's smooth and runny.

Heat oil in a wide-bottomed kadai.

Add bay leaves, dry red chilies, and whole garam masala to the hot oil and fry until fragrant.

Add the spice paste to the kadai and sauté until the raw smell disappears.

Incorporate the yogurt into the masala in the kadai, stirring continuously until a gravy forms.

Add approximately 2 cups of boiling water and bring the gravy to a boil.

Carefully add the shaped cutlets to the boiling gravy and cook undisturbed for 10 minutes.

Stir gently occasionally and cook on medium-low flame.

Cover and continue cooking for 45-50 minutes, or until the mutton is fully cooked.

Check for salt, then add garam masala, black cardamom, and a pinch of sugar.

Stir carefully and switch off the heat.

Serve the Kashmiri Shami Mutsch with steamed rice, Jeera Rice, or Whole Wheat Lachha Paratha.