Pressure cook the mutton in 2 cups water for 20 minutes on a low flame after two whistles. Keep aside.
In a bowl, whisk together yoghurt, milk, salt, fennel powder, sonth, cumin powder and roasted chickpea flour.
Heat oil in a pan & temper with bay leaves & whole garam masala. Add the yoghurt mix and simmer, by stirring continuously for
10-12 minutes on a low flame.
Add the boiled mutton and the stock. Cover and simmer for 10 minutes, stirring at intervals.
Add the ghee and simmer further for 5 minutes. When done, add the mint leaves and switch off the flame.
Serve hot with pulao, steamed rice, naan or tandoori roti.
