||Add ghee to a pre-heated pressure cooker then add diced onions and mix well.
||Once the onions are golden, add Australian lamb, cardamom, bayleaf, a cinnamon stick salt to taste and water, close the cooker lid and let cook for 45 minutes.
||In a glass bowl, add buttermilk, cornstarch, an egg and whisk well then add salt to taste.
||Once the meat is cooked, strain the water into a bowl, add the buttermilk mixture to the strained water, then pour the whole mixture into a pot and let it boil.
||Add chickpeas to the mixture.
||Place pieces of the lamb on a serving plate, top with the buttermilk sauce then add dried mint, pine nuts and a pinch of black pepper.