Dry roast red chillies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon and cloves. Fry till nice aroma emanates. Do not burn the spices.
Switch off the flame and let it cool.
Add little water and blend it to a fine paste.
In a kadai, add ghee.
Add the blended masala and fry for few seconds.
Now add the mutton stock and let it cook for few minutes.
Add the cooked mutton pieces, curd and required salt.
Mix well and let the masala and mutton pieces cook along.
Cook for 4 – 5 mins in medium flame.
If you want to have in a semi gravy consistency, you can switch off the flame now Or If you like to have it dry, roast it well for few more minutes.
Switch off the flame and serve.