In a mortar & pestle add mace and nutmeg and crush it until it's powder form side it aside.
Turn on the Instant Pot and select sauté mode.
Add oil to an Instant Pot and let it heat up.
Next add onions, sauté it until it's brown.
Then take it out in a bowl set aside.
In the same IP with some oil left, add black cardamon, cumin seeds, cinnamon, cloves, black peppercorns, and green cardamom.
Mix well for 10 seconds.
Now add the ginger garlic paste and let it cook for 30 seconds.
Next add meat and mix that for 5 minutes.
Add yogurt and mix well for 2 minutes.
Then close the lid and put pressure for 10 minutes or until its 95% done.
Open the lid and then transfer it in a normal pot now from the instant pot. It's time to cook on stovetop for the rest of the following steps.
Let it cook for 2-3 minutes on medium heat.
Now add salt, coriander powder, red chili powder, turmeric powder and mix well.
Next add mace and nutmeg that you crushed in a mortar & pestle and mix well.
Let it cook for 5 minutes.
Next add water.
Now take the browned onion and smashed it with hands until they break.
Scatter the brown onion across your Korma and let it cook for 2 minutes.
Add kewra and give it a mix.
Now apply foil on lid of the pot and cover the korma.
Let it cook for 10 minutes on low flame.
Open the lid and sprinkle some garam masala powder and ginger.
Enjoy with a Shermaal.