Mysore Mutton Curry

• 500 g Mutton boneless, cubed
• 4 to 5 tbsp Ginger Garlic Paste
• 500 ml Water
• 1 tsp Fennel Seeds
• 1/3 cup Plain Yogurt
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• as per taste Salt

For the gravy:

• 2 Onions big, sliced
• 1 tbsp Tomato Puree
• 2 tbsp Oil
• 1/2 tsp Urad Dal
• 1/4 tsp Mustard Seeds
• 1 inch Cinnamon stick
• 4 Cardamoms
• 4 Cloves
• 1 Star Anise small
• 2 Green Chillies finely sliced
• handful Curry Leaves
• 3/4 tbsp Red Chilli Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Cumin Powder