In a large pan, add the lamb meat, black pepper corns, green cardamom, cloves, and enough water to cover the lamb meat and cook it for one hour and half.

When the lamb is cooked, discard the spices and water, and keep the meat aside.

In a medium pan, melt the ghee, then fry the onion until translucent and almost golden.

Add the meat to the onion and fry until you see brown patches on it, then add the potatoes and mix for one minute. Cover for two minutes, then add the garlic and mix.

Season with salt and the rest of the stew spices, mix well. Add the tomato paste and mix until combined.

Pour the boiling water and cook the stew until the potato is cooked and the meat is completely cooked around 20 minutes on medium heat.

In a pressure cooker, add oil and when hot add the onion and fry until translucent.

Add the lamb and stir on medium heat until the lamb has light brown patches. Scrape off any bits that might have gotten stuck to the bottom of the pan.

Add the spices and the garlic. Stir for one minute.

Add the tomato paste and 2 cups water, let it come to a boil. Add the potato and cover the pressure cooker.

Keep the heat on medium-high, and after the first whistle, reduce heat to low and let it cook for 15 minutes.

Turn off heat and leave the pressure cooker to release the steam and pressure completely. Do not attempt to open the pressure cooker at this point it’s dangerous.

Your lamb stew is ready to serve.