Peel, core and cut the apples into one inch cubes. Apply lemon juice so that they do not get discoloured.
Pressure-cook the mutton with ginger powder, aniseed powder, turmeric powder, red chilli powder, asafoetida, salt and half cup of water for six whistles or till tender. Heat oil in a pan, add cumin seeds and when they change colour, add apples and green chillies and sauté till brown.
Add the cooked mutton with stock and cook uncovered till all the water has dried and oil surfaces on top. Sprinkle ver and serve hot.