Prep a bouquet garni by adding all the ingredients into a muslin or a cheesecloth and tying them up together
Add mutton, bouquet garni, salt and water to a pressure cooker
Cook on high and after the first whistle, pressure cook on low for 20 minutes
Drain the remaining mutton and stock, reserving the mutton and stock (yakhni) separately
Squeeze out all the juices from the bouquet garni into the stock
Add ghee to a pressure cooker, once hot, add cumin, cloves, peppercorn, cardamom, green chillies, cinnamon and bay leaf. Saute for 1-2 minutes or until fragrant
Add sliced onions and fry on medium heat until golden brown, 2-4 minutes
Add ginger garlic paste, hing, fennel powder and jeera powder. Cook for 3-4 minutes on low heat
Add mutton and dry roast for 2-3 minutes. Add curd and cook stirring continuously for 3-4 minutes
Let the pressure release naturally and serve hot