Mince the mutton using a grinding stone or food processor.

In a large bowl, combine minced mutton with Kashmiri red chilli powder, fennel powder, dry ginger powder, minced garlic, corn flour, garam masala powder, mustard oil, and salt.

Mix thoroughly and marinate for 2 hours.

Shape the marinated meat into oblong cutlets.

In a small bowl, mix turmeric powder, red chilli powder, fennel powder, ginger powder, coriander powder, salt, and warm water to create a spice paste.

Beat the yogurt until smooth and runny.

Heat mustard oil in a wide-bottomed kadai.

Add bay leaves, dry red chilies, and whole garam masala. Fry until fragrant.

Add the spice paste and saute until the raw smell disappears.

Incorporate the beaten yogurt into the masala, stirring constantly until a gravy forms.

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

Carefully place the shaped cutlets into the gravy and cook undisturbed for 10 minutes.

Stir gently and cook for another 45-50 minutes, or until the mutton is tender.

Season with salt, garam masala, black cardamom, and a pinch of sugar.

Serve hot with steamed rice or Jeera Rice (Pulao) and Whole Wheat Lachha Paratha along with Boondi Raita spiced with black salt.