1. Beat curd with 2 tbsp water. Mix all spices and salt and sugar to curd. Marinade mutton pieces in this mixture for at least 2 hours.
2. Heat ghee in a heavy bottomed. Add mutton with marinate, pour 1/2 cup water and cover.
3. Make dough with wheat flour and water. Seal the cover with this dough. If panicky here - See note later for help.
4. Cook on very slow flame for 30 min (a little more if you prefer more tender meat).
That's it, you're done.
Note: For those who are mad at me for step 3 - alternative is buy a slow cooker. Or use your imagination and seal the pot somehow. I wouldn't use the pressure cooker. It builds up too much pressure. The dough seal allows the food to breathe during cooking. Oh! I just realized why this style of cooking is named "Dum" or breathe! So I guess you could use a pressure cooker, but put temperature at low, to make sure there is no high pressure build up.