1) Prepare the Base. Add 1 cup of oil and 1 cup of diced onion to your pressure cooker. Cook until the onions turn golden brown—this is essential for building authentic Afghan flavor.

2) Add Aromatics & Spices. Mix in minced garlic and the spice trio: salt, cumin seed, and coriander. Let the spices bloom in the oil.

3) Brown the Lamb. Add the bone‑in lamb and cook for 10 minutes, allowing the meat to brown and sear in the oil. Stir frequently to prevent sticking and ensure even browning.

4) Add Cippolini & Water. Add the cippolini onions and 1.5 cups of water. Cover and pressure‑cook on high for 25 minutes.

5) Reduce the Sauce. Uncover and simmer another 5–10 minutes to thicken the sauce into a rich Afghan‑style gravy.

6) Serve Afghan‑Style. Remove the meat and onions, ladle sauce over top, and serve with warm naan, rice (chalaw or palaw), fresh chilies, and green onions.