Heat 3 tbs oil in a pressure cooker vessel. Add shahijeera and allow them to sizzle. Add cardamom, cloves and cinnamon sticks.

Add chopped onions and turmeric powder and saute until onions begin become translucent.

Add green chillies, tomatoes, salt and chilly powder. Mix well, cover with lid and continue cooking for 1 minute. The tomatoes should become tender by now. Mash the tomatoes with a wooden ladle. If using kasoori methi, then add at this point and mix well.

Add ground lamb and coat the masala all over it. Cook until the meat has browned well. Add 1.5 cup water, cover with lid and pressure cook upto 2-3 whistles. .

Remove lid. Add dhnaiya powder and garam masala powder and mix well. Continue cooking until excess water has evaporated and curry reaches desired consistency.

Garnish with juice of lemon and cilantro and Serve Hot with Steamed Rice/ any Indian Flat Bread.