Sauté bay leaves and cinnamon stick with onions in hot oil till lightly browned. Add in ginger-garlic and tomato pastes, as well as the spices and fry for a few seconds till fragrant.
Add in tomatoes and cook for a couple of minutes till tomatoes soften and pulp. Add in the mutton and yogurt and mix well. Add a heavy splash of water and season with salt.
Pressure cook for about 20 minutes, letting the curry simmer until all the pressure releases on its own. Garnish with fresh coriander leaves and serve warm.