Preparation

• Soak saffron strands in hot milk.
• Lightly crush black cardamoms, cloves, green cardamoms, black peppercorns, and, mace in a mortar and pestle.
• Whisk yogurt with chili powder, fennel powder, asafetida, ginger powder, coriander powder, cumin powder, garam masala powder, and, salt

Make The Curry

In An Instant Pot

• Press the SAUTE button on the instant pot.
• Add mustard oil or ghee to the pot.
• Once the oil is hot, add crushed whole spices, bay leaves, dry red chilies, and cumin seeds, and let them crackle for 4-5 seconds.
• Add lamb and cook for 5-6 minutes.
• Now add yogurt mixture and saffron soaked in milk and mix well.
• Add 1 cup of hot water and mix well.
• Close the lid of the instant pot and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer to 20 minutes at high pressure. The instant ot will take 12-15 minutes to build pressure and start the timer.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually.
• Open the lid.

In A Stovetop Pressure Cooker

• Follow the recipe in a stovetop pressure cooker over medium-high heat.
• Close the lid and pressure cook for 1 whistle on low heat.
• Reduce the heat and cook for 20 minutes.
• Remove the cooker from heat and let the pressure release naturally.

Temper The Curry (Optional)

• Heat ghee in a small pan over medium heat.
• Add ratan jot and cook for a minute.
• Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.