Wash mutton pieces and marinate with black cardamom powder, goat meat, cinnamon powder, green cardamom powder, afoesida (heeng), bay leaf, curd, kashmiri red chilli powder, fennel seeds powder, dried ginger powder, black pepper, and salt. Keep for 2 hours.

Take a heavy bottom saucepan.

Heat ghee or vegetable oil.

Add bay leaf.

Fry for two minutes.

Add marinated mutton.

Cook in low flame, stirring occasionally.

Cook until meat leaves its bones and releases oil.

Add two cups water.

Bring to a boil on high flame.

Reduce flame to low.

Check if mutton is soft.

Serve with steamed rice or Indian flat bread.