Clean and wash the Mutton (500 gram) and chop into medium-sized pieces. Set aside.
Soak the Dried Chili Pepper (12) in Water (to taste) and set aside for 15 minutes.
After 15 minutes, grind the soaked chilies to a fine paste.
In a sautee pan, add Oil (3 tablespoon), Bay Leaf (1), Whole Cardamom Pods (3), Cinnamon Stick (1), and Whole Clove (4). Saute for a minute.
Add Onion (2) on and sautee on medium flame till onion starts to become light brown in color.
Add Ginger Garlic Paste (2 tablespoon) and saute for 3 to 4 mintues.
Add the Ground Turmeric (1/2 teaspoon), Kashmiri Red Chili Powder (1/2 teaspoon), Ground Coriander (2 teaspoon), Garam Masala (1/2 teaspoon), Fennel Seeds (1/2 teaspoon), and the chili paste.
Saute well for 4 to 5 minutes, adding little water so that the spice powders don't burn.
Add the Tomato (1), Canned Tomato Purée (2 tablespoon), and Salt (to taste).
Saute well and then add the mutton.
Combine it well and saute for a good 5 minutes.
Add hot water and let it boil. Once it boils well reduce the flame and cover and cook in medium flame for 35 to 40 minutes..
Open the lid and stir in between. After the said time, open the lid and check for the consistency of the gravy. It should be of medium consistency.
Once the gravy is done add the Fresh Cilantro (to taste) and switch off the flame.
Serve hot with rice, chapati or naan!