To begin making Kashmiri Shami Mutsch Recipe, mince the mutton either with a grinding stone (ammikallu) or in a food processor.
In a large mixing bowl, add all ingredients for marination-chilli powder, fennel powder, ginger powder, garlic, corn flour and salt with a tablespoon oil and using your hands mix it properly. Add minced meat and keep aside for 2 hours to marinate.
After 2 hours shape meat mince into oblong cutlets by tightly packing them and arranging them on a plate. This step is important since the kebab or matsch has to get cooked in yogurt gravy directly after marination and the kebabs need to be firm.
Once the meat is marinated and shaped, prepare the gravy now. To make the gravy, firstly, In a small bowl, add turmeric powder, red chilli powder, fennel powder, ginger powder, coriander powder, salt and add warm water to make a smooth paste.
Also, beat the yogurt to make it runny and break yogurt lumps and keep ready.
Heat oil in a wide bottomed kadai. Once the oil is hot, add bay leaves, dry red chilies and whole garam masala. fry for a few seconds till fragrant.
Once you get a nice smell from the tadka, add the spice paste to the kadai and saute till the raw smell disappears.
Add yogurt into the masala cooking in the kadai.
Keep stirring till the masalas blend in the yogurt and the gravy is formed. (This gravy will be thinner when compared to ground masala gravy with onions and tomatoes)
Add about 2 cups of boiling water and let it boil. After it comes to the boiling point, add shaped cutlets very carefully, and let it cook for about 10 minutes without disturbing, so that the kebabs get firm.
After about 10 minutes of cooking on medium-low flame, stir slowly occasionally. Cover and cook for another 45- 50 minutes or till the mutton is cooked.
Once when the gravy and meat is cooked, check for salt and add garam masala, black cardamom and 1 pinch of sugar. Stir it carefully well and switch off heat.