Switch on the IP and place the inner pot. Heat oil or ghee or a mix of both on a sauté mode. Add cinnamon stick, bay leaves and fry for few seconds.
Add sliced onions and fry until it just starts picking up golden colour.
Add marinated meat and sauté for 2-3 minutes. Add a tablespoon or 2 of water and sauté again for minute. Addition of water ensure there's nothing stuck at bottom of the pot and it helps in deglazing.
Add tomatoes, cumin powder, garam masala powder and freshly ground fennel-mace-black cardamom powder. Mix well and sauté everything together for a minute.
Add salt, 1 or 1.5 cups of water, slit green chilies and kasuri methi. Mix well. (I added 1.5 cups of water here)
Cover the pot with IP lid with valve in sealing position. Switch off the sauté mode. Press manual/pressure cook and allow the mutton to cook 20 minutes on high pressure.
Once the IP beeps, do the NPR for 10 minutes and then do quick release. Open the pot, add lemon juice, and chopped coriander leaves, mix well.
Serve hot lamb curry with rice, pulao, parathas, dinner rolls or phulkas.