Marinate mutton with yogurt, half of the garlic, half of the ginger and salt. Cover and refrigerate for six to eight hours.
Heat ghee in a non stick pan. Add cinnamon, cloves, black cardamom, green cardamoms. Sauté for two minutes.
Add onions, remaining garlic and ginger and sauté till onions are golden brown.
Add coriander powder, cumin powder, fennel powder, red chilli powder. Mix well and sauté for five minutes.
Add marinated mutton. Sauté for eight to ten minutes. Add chicken stock, cover and simmer for fifty to sixty minutes.
Cook uncovered for ten to fifteen minutes more.
Sprinkle garam masala powder and mix well.
Serve hot garnished with mint and coriander leaves.