Heat oil in a flat bottom pan. Add fennel seeds, fenugreek, ginger and garlic and sauté till the raw smell disappears

Add onions shallots and green chilli, salt and sauté till translucent. Add tomatoes and cover the lid till tomatoes cook down completely. Add curry leaves.

Lower the flame and add all the spice powders and roast till the raw smell disappears or the oil separates.

Add mutton, mix well and add 1/2 cup water. Keep the lid closed and keep it on low flame for 10 minutes.

Wait till all the juices from mutton come out into the curry. Add rest of the water. Adjust the salt and pepper. Close and cook for 20 minutes on medium flame.