Wash the mutton pieces and transfer to container to prepare for the marination.
Marinate the mutton chunks in curd, chilli powder, 1 tsp saunf powder, turmeric and lime juice for 2 hrs.
Heat ghee in a pressure cooker, add the whole dry spices (bay leaf, cloves, star anise) including the whole saunf seeds and let them splutter.
Add the sliced onion and fry until golden brown. Next add the slit green chilies.
Add the marinated mutton and cook for 5 mins on a low flame. Add the dry spice powders and stir in. Once the oil starts to separate add half glass of water and pressure cook on low flame for 2 whistles.
Remove the lid off and stir on low flame till the excess water is reduced to a thick gravy like consistency, Add the garam masala and garnish with coriander leaves.