Heat the oil in a pressure cooker on medium-high heat. Once the oil is hot, add in the cumin seeds and wait until they splutter before adding in the cinnamon stick, cloves, bay leaf, black and green cardamom pods. Then, add in the chopped onions and ginger garlic paste and stir well. Let it saute until onions are golden.
Add in the lamb, 1/4 cup of water, and sauté for 7 to 8 minutes until browned, stirring intermittently. Add in salt and stir. Next, add in the Kashmiri chili powder, cumin powder, ginger powder, ground turmeric, dhaniya powder, another 1/4 cup of water, and stir again.
Add in the tomato puree and sauté for 5 minutes until the raw tomato odor is eliminated, stirring intermittently. Then, add in the remaining 1 cup of water and close the lid. Give it pressure for one whistle on high heat and then lower the heat after one pressure. Cook for another 15 minutes on low pressure.
Turn off the heat after 15 minutes and let the pressure release naturally. Once the pressure is released, open the lid and top off with garam masala and cilantro. Serve hot with rice or naan bread.
