Begin by peeling and dicing the lauki or bottle gourd into nice and chunky pieces about 1.5". Set them aside. Make sure that the mutton pieces are also almost 1.5".
Set the Instant Pot on SAUTE and keep it on HIGH.
Add oil and when the oil becomes moderately hot throw in the whole garam masalas along with the bay leaf. Allow them to sizzle for a few seconds or until aromatic.
Now, add the sliced onion and fry well until nice and golden brown in color. Also add the ginger garlic paste midway and keep on frying everything together. By the time the onion is all nice and golden brown the raw smell from the ginger garlic paste will also disappear completely.
Add the mutton pieces and mix well with the other ingredients.
Next, add the chopped tomatoes and the dry spices and fry everything together until you see streaks of oil and the mutton is nicely fried by. The color will change and become darker too. You will also get a lovely Bhuna aroma from the mutton.
Now, pour water and deglaze the pot very well so to remove all bits and crumbs stuck at the bottom of the inner pot of the Instant pot. DO NOT skip this step otherwise you may get a BURN message.
CANCEL the SAUTE mode. Close the lid of the Instant Pot and seal the valve. Press the PRESSURE COOK button and pressure cook the mutton for 17 mins on HIGH if you are using a goat meat from an adult goat or 12 mins if you are using meat from a baby goat.
When the instant pot begins to beep after 17 mins do a quick pressure release and open the lid of the Instant Pot.
Now, add the diced lauki or bottle gourd pieces and mix well with the cooked mutton gravy.
Close the lid of the pot and PRESSURE COOK on HIGH for another 6 mins.
When the Instant Pot begins to beep after 6 mins wait for Natural Pressure Release for just 5 mins than release the rest of the pressure manually and open the lid of the Instant Pot.
Garnish with chopped cilantro or coriander leaves and enjoy with some hot rice or Phulkas.