In a bowl, mix 500 grams of mutton pieces with 200 grams of whisked curd, 1 teaspoon of ginger-garlic paste, and salt to taste. Marinate for at least 1 hour.
In a heavy-bottomed pan, heat 4 tablespoons of ghee or oil. Add 2-3 cloves, 2 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, and 1 bay leaf. Sauté for a minute until the spices release their aroma.
Add 1 finely chopped onion and cook until it turns golden brown.
Add the marinated mutton pieces and cook on high heat for 5-7 minutes, stirring occasionally.
Lower the heat and add 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of turmeric powder. Mix well and cook for another 5 minutes.
Add 1 cup of water, cover the pan, and let the mutton cook on low heat for 45 minutes to 1 hour, or until it becomes tender.
Once the mutton is cooked, add 1/2 teaspoon of garam masala and 1/4 teaspoon of fennel powder. Cook for another 2-3 minutes.
Garnish with fresh coriander leaves and serve hot with steamed rice or naan.