Bring stock to a boil. Add mutton, cloves, salt, bay leaves, turmeric and asafoetida water. Boil for 10 minutes. Add ginger and fennel. Stir in well. Add yogurt and stir until smooth. Add cardamom and simmer for 30 minutes. Add oil and simmer for 10 minutes longer. Add saffron and simmer for 5 minutes and serve over rice.
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