Marinate the mutton in yoghurt for 1 hour. Keep aside.
Make a brown onion paste with 1 tbsp of yoghurt.
Grind ginger, garlic and soaked red chillies using a little water from the soaking to make a paste. Keep aside.
Heat ghee in a pressure cooker. Add cloves and green cardamom. Fry for 1-2 minutes. Add the ginger garlic red chili paste. Stir for a few seconds. Remove from fire.
Add garam masala, red chili, dhaniya and salt. Return to fire cook for 1 minute.
Pick up the mutton pieces from the yoghurt, leaving behind the yoghurt. Roast on high flame till oil separates and it looks fried and browned.
Reduce heat. Add the left over yoghurt, stirring constantly on low heat for 5 minutes till it gets well blended.
Add 2.5 cups of hot water and 1 bay leaf. Close the cooker and give one whistle. Reduce heat and let it cook on low heat for 8-10 minutes. Open the cooker after pressure drops.
Add brown onion paste and saffron. Stir over medium heat for 5 minutes till oil separates.
Sprinkle powders of green cardamom, star anise and nutmeg. close the cooker. Let the flavours develop for 1 hour.
For sheermal, heat milk in a pot. Take out 2 tbsp milk in a bowl and add saffron to hot milk, keep aside.
Add sugar to the milk in the pot. Mix well.
In a big bowl add the flour, salt and baking soda. Add sweet milk. Knead it to a soft Dough. Cover with a moist muslin cloth and keep aside for 10 minutes.
Preheat the oven to 180 degree Celsius.
Add ghee to the dough and Knead again. Cover and set aside for 10 minutes.
Divide the dough into small portions. Using a little flour roll out the Dough. Sprinkle crushed fennel and press a little. Prick the bread with fork. Brush with saffron milk.
Place the bread on greased baking tray and bake for 8-9 minutes.
Remove,brush with melted butter. Serve hot.
For the raita. In a big bowl mix hung curd, grated mooli or cucumber. Add salth, green chillies and green coriander. Add half of the walnuts. Mix well.
Heat 1 tbsp ghee in a Karachi. Add mustard seed, cumin seeds and Kashmiri red chili powder.
Spread the ghee with spices over the raita.
To serve kashmir on a platter; take a serving plate.
Place sheermal on it, add one piece of mutton along with some thick gravy. Add the raita on the top. Garnish with walnuts, pomegranate seeds and green coriander. Eid Mubarak!!
