Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
Add mutton pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take ten to twelve minutes.
Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
Add the onion paste and cook for ten more minutes.
Add 3 Cups of water and when it start boiling add the yogurt cook covered on slow flame, till lamb is tender, stirring occasionally. Serve hot.
By Ria Samuel