This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker.

Wash and dry mutton chunks, add garlic paste and let it sit for some time. 2. In a karahi, heat oil and add cinnamon stick and cloves. Next add the mutton and fry for around 10 mins or until the ...