Turn on the Instant Pot & press the SAUTE button. Set it on HIGH. By default, the SAUTE option remains on for 30 mins.
Add ghee, when the ghee becomes hot add the black cardamons & the bay leaves. Allow them to sizzle for a few seconds.
Next, add mutton pieces braise them well until golden.
In the meantime in a clean bowl add the fennel seed powder, the ginger powder & the Kashmiri red chili powder & dilute them with some water. The Masala batter should not be runny, it should be on the thicker side.
Now add this diluted masala & the Kashmiri red chili paste to the braised mutton pieces and pour hot water. Mix everything well. This is now pressure cooker ready.
CANCEL the SAUTE option. Close the lid of the Instant Pot & seal the Valve (to the SEALING) position.
Press the PRESSURE COOK button, set it on HIGH-pressure mode & pressure cook for 10 minutes.
After 10 mins when the IP starts to beep, do a QUICK pressure release.
In the meantime grind the mace, green cardamom, cumin seeds & the cinnamon together into a fine powder. Keep aside.
Open the lid of the IP and add the dry Masala powder along with a pinch of saffron strands.
Mix well. Close the lid of the IP, seal the valve to the SEALING position.
Press the PRESSURE COOKER button, set it on HIGH and pressure cook for more 15 minutes on HIGH.
When you listen to the BEEP sound. Do a QUICK pressure release. Open the lid of the IP and serve the Goat Rogan Josh hot with some steamed rice. Enjoy!