Pound the minced mutton in a mortar for 15 mins.
Powder 2 cloves and 1 black cardamom. Add to the minced meat.
Add 1 tsp ginger powder, garlic, 1 tbsp kashmiri chilli powder, garam masala and mustard oil to mince. Pound together.
Keep aside for atleast half an hour.
Heat some oil in a pan, add remaining cloves, fennel powder, ginger powder, kashmiri red chilli powder and bayleaf.
Stir fry the spices and add 2 cups of water. Bring it to a boil.
Grind black cardamom and add to the masala. Add meatballs.
Simmer at a low flame for 30-40 mins.
Whisk the curd well and add to the the dish.
Cook for few more minutes and remove from heat.
Transfer to the bowl and serve with paranthas or rice.