In a pressure cooker, pre-cook the meat with the whole spices and water, for about 20 minutes.
In the another pan, dry roast the saunf, cumin and coriander seeds, grind them and keep aside.
Heat the mustard oil in a deep vessel, mix the heeng powder with a dash of water and add to the oil.
Then mix the salt, ginger powder, turmeric powder, red chilli powder in a dash water and add this to the oil.
Stir well and add the freshly ground spices to the cooking masala.
Continue stirring for a minute to avoid any lumps.
Add the pre-cooked meat along with the stock.
Mix in the radish and add salt to taste.
Cover the pan and cook for an hour on a low flame or till the meat is tender.
Serve hot with rice.
Key Ingredients: mutton, fennel seeds, black cardamom, green cardamom, radish, dry ginger powder, red chilli, asafoetida, mustard oil, fennel, cumin seeds, coriander seeds, mustrad oil, turmeric, ginger, cinnamon, black pepper, cloves, cardamom