Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.

Add fennel seeds, cloves, cinnamon, cardamom and bay leaf. Stir it.

Next, add chopped onions and fry until onion turns into translucent.

Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes, and cook until they become mushy.

Then add cleaned lamb pieces and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and sauté well.

Now add red chilli powder, coriander powder, coriander leaves, mint leaves and required salt and sauté for few minutes.

Add 1 ½ cups water and give a quick mix.

Cancel the sauté mode. Close the lid and keep the valve in sealing mode.

Select pressure cook mode and set to high pressure for 15 minutes.

Once the cooking is done, allow pressure to release manually.

Now switch on the sauté mode and add garam masala and cook for 3- 5 minutes or until the consistency you want for the gravy.

Heat a pressure cooker with oil, once it is hot add all the whole spices and sauté for few seconds.

Next, add chopped onions and fry until onion turns into translucent.

Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes, and cook until they become mushy.

Then add cleaned lamb pieces and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and sauté well.

Now add red chilli powder, coriander powder, coriander leaves, mint leaves and required salt and sauté for few minutes.

Add 2 cups water and give a quick mix.

Close the pressure cooker lid and cook on medium flame , until you get 3 or 4 whistles.

Once the pressure goes open the lid and add garam masala and cook for 5 minutes on high flame.

Finally add coriander leaves and switch off the flame.