Rub all the ingredients for marination on the lamb well. Allow to marinate as much as possible, preferably overnight.

Pressure cook the beans till done. Drain and set aside. Do not discard the water.

Heat oil in a pressure cooker. Add the meat and toss for around 5 minutes. Drain into a plate.

In the same oil (add more if needed), add the onion and saute till wilted. Add the garlic and cook till raw smell is gone.

Add the tomatoes, bezaar, bay leaf, loomi and thyme and cook till mashed.

Add the meat back along with the stock cube and a cup of water. Adjust seasoning.

Pressure cook for three whistles on medium flame, and then 15 minutes on simmer till the lamb is cooked. Allow the pressure to go by itself.

Open the lid, add the cooked beans and the cooked water as required and simmer for 10 minutes.

For garnishing, melt the butter, fry the garlic and pour into the curry. Sprinkle the coriander and serve hot with rice or bread of choice!