Take a pan and heat it.
add cinnamon stick, cardamoms, cloves, black peppercorns, dried red chillies, coriander seeds, dry roast few seconds.
add cumin seeds and dry roast for a few seconds.
Cool them down.
add all the ingredients to a blending jar.
add a teaspoon of vinegar.
add about two tablespoon water.
blend into a fine paste.
Take a mixing bowl.
Add 500 gms mutton or lamb.
Add a teaspoon of ginger garlic paste.
Add salt as per taste.
Add the blended vindaloo masala/paste.
Marinate the mutton for at least 30 minutes.
Use instant pot or pressure cooker.
Turn on the saute mode of the instant pot.
Add about three tablespoon oil and heat it well.
Add onion that is finely sliced.
Saute until they turn soft.
Add ginger garlic paste.
Saute few seconds.
Add the marinated mutton.
Cook the mutton until oil leaves the sides(Saute mode).
Add 1 cup water.
Adjust salt as per taste.
Close the instant pot lid.
Cancel the saute mode.
Press the pressure cooking mode.
Pressure cook on high by setting the timer for 22 minutes.
Set the steam release valve to the sealing position.
Let it cook until the timer goes off.
Natural release the pressure.
Open the lid of the pressure cooker.
Cancel the pressure cooking mode.
Turn on saute mode.
add chopped coriander leaves,
add fresh curry leaves.
cook for 5-6 minutes on saute mode.
Cancel saute mode.