Heat oil in a pressure cooker/instant pot on medium high heat and the temper it with bay leaves, dried red chillies, cinnamon, cloves, green and black cardamoms.
Add chopped onions along with some salt (to fasten the process) and saute for 7-8 minutes stirring frequently until golden brown.
Add ginger-garlic paste and continue sautéing for 1-2 minutes.
Next add the lamb/mutton and mix it well with onions. fry the meat on the medium high heat until the meat is nice and brown on all sides.
Now add the yogurt, turmeric , chilli powder, cumin powder, coriander powder and salt and sauté everything on medium high heat.
Now add the roasted coriander seeds and mix it well.
Continue sautéing (bhuno) on medium high for another 5-6 minutes until you see some oil seeping through the masala.
Toss in the soaked garbanzo beans and mix it well with the lamb and masala.
Now add 1 1/2 to 2 cups of water and close the lid of the pressure cooker.
Pressure cook for 5-6 whistles or until the chickpeas and the lamb is cooked through
FInally add kasoori methi, garam masala and ghee in the end and give it a good mix. cook for another minute. Take it off the heat.
Garnish with coriander leaves and fried onion and Serve it hot with a squeeze of lime along with paratha or naan.