Soak saffron in milk .
Heat ghee in a pressure cooker.
Add black cardamom, cloves and whole peppercorns.
Fry for 10 seconds.
Add whole red chilies, cumin seeds and asafoetida.
Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.
Now add ½ cup water and cook for 10-12 minutes on low flame.
Whisk the yogurt with 1 tsp maida.
Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder, salt and milk with saffron.
Mix well.
Add the yogurt in the pan.
Cook for a minute.
Add a cup of water and cook the mutton for 15-20minutes on medium low heat till done
Serve hot with steamed rice or Naan.