Set the Instant Pot in SAUTE & keep it on NORMAL.
Add oil. When the oil becomes moderately hot throw in the whole dry spices & allow them to sizzle for a few seconds.
When the whole spices are fragrant add the sliced onions to the pot & saute until they are limp & soft.
Next, add the ginger garlic paste & saute until the raw smell completely disappears.
Now, add all the powdered spices like the turmeric powder, chili powder, coriander & cumin powder & the garam masala powder. Saute the spices until fragrant and the oil oozing stage is reached. It should take you about 5-6 mins.
Add the mutton & bhuna very well with the spices until the meat begins to ooze out oil. This Bhuna is very important so do not rush things.
Next, add the de-skinned & blanched tomatoes & fry very well with the mutton. Mix in the lemon juice, mix well & fry everything until the oil oozes out & the mutton has released all the moisture. At, this stage the goat meat might stick to the bottom of the pan.
Immediately add the beaten yogurt (whisk the yogurt with few tbsp water until smooth) & the tomato paste. Mix well and bhuna very well until the yogurt & tomato paste is well blended & oil begins to ooze out.
Add warm water & give everything a good mix. The mutton pieces must be just 60-70% submerged in water.
Seal the lid of the IP & seal the valve. CANCEL the SAUTE mode & press the PRESSURE COOK button & set it on HIGH pressure for 20 mins.
After 20 mins when the IP will begin to beep DO NOT do a QPR (quick pressure release) instead wait for NPR (natural pressure release) for 5 mins & than release the rest of the pressure. CANCEL the PRESSURE COOK option.
Open the lid & throw in the chopped coriander leaves + the ginger julienne and mix well.
Press the SAUTE button & set it on NORMAL. Simmer the mutton bhuna gosht until it gravy thickens & it becomes semi dry.
Add about 1 tbsp ghee or clarified butter. Mix well. Serve hot. Enjoy!