Add the mutton cubes , onion quarters, smashed garlic cloves, bay leaves, crushed green cardamom, cinnamon, a generous sprinkle of salt and a cup of water to a pressure cooker. Cook over a high flame, 2-3 whistles I would reckon. Allow to cool down on its own.

Drain the mutton from water, keep aside. Discard the boiled onion-garlic and crushed spices. However don't discard the water, keep aside for further use.

Soak the yellow peas in water overnight, a minimum 5-6 hours. Pressure cook with 2 cups of water, little salt and turmeric powder.

Heat oil in a pan, add the crushed cinnamon, green cardamom, cloves and bay leaves, allow them to splutter. Once the spices start to release their aroma, add the chopped onions and garlic, cook till the onions take a light brown.

Now add the ginger paste, green chili paste and chopped tomatoes, cook for a further 5-7 minutes. Add the remaining turmeric powder and 2 tsp roasted cumin powder, cook over a medium flame till oil starts to separate from the masala.

Add the mutton and the reserved stock, give it a hearty stir, sprinkle in the salt and continue to cook over a low flame for 5 odd minutes.

Now add the pressure cooked yellow peas along with the cooking liquor, cook for a further 5-7 minutes. The consistency should not be too dry or too runny. (If too dry, feel free to add some more warm water. However if a bit too runny, cook for a couple of extra minutes till the consistency is right.)

Throw in the chopped coriander leaves, add the lemon juice and sprinkle in the roasted cumin powder. Give it a hearty stir.

Adjust seasonings, bring to a gentle simmer, another 2-3 odd minutes.

Finish with the chopped onions, chopped green chilies, coriander leaves and a squeeze of lemon. Serve hot.