Add the ghee and mustard seeds to the pressure cooker and saute.
When the seeds begin to pop, add the onions, and chile
When the onions soften add the cumin, tumeric, clove, salt, and bay leaves
When the spices begin to stick to the bottom, add the tomato paste and garlic and saute 30 seconds more
Add the vinegar and a few tablespoons of water to loosen the spices
Add the pork (and I added some extra chicken legs I had thawed)
Toss the meat and add enough water or stock to begin to cover the meat (about 2 cups). Pressure cook an high for 30 minutes and allow natural pressure release.
Plate with basmati rice and a dollop of yogurt to cut the heat.
