In a bowl, marinate your lamb. Add the turmeric, chili powder, salt, and chopped garlic and combine. Let sit for at least 30 minutes in the fridge.

In the meantime, dice your onion.

In your instant pot or pressure cooker, add in your oil on medium-high heat. Then add your onions and allow them to brown.

Now add in your lamb with about 3/4 cup of water. Cover the lid tightly and cook for about 20-30 minutes or so. (***Cooking time may vary depending on your pressure cooker and how big your pieces of meat are.)

Open the instant pot or pressure cooker. If there is water remaining, put the pressure cooker back on the stove and evaporate (if using instant pot, press sautee button). If the meat is still thick and not shredded, put the lid back on and let it cook for some more time.

Add in the fennel powder, garam masala, and nutmeg. Then add in your shredded meat. Combine and cook for a few minutes. Add in a squeeze or two of lime juice.

Oven-roasted tomatoes: Slice up your tomatoes. On a baking tray, add a little bit olive oil, salt, and pepper.  Roast them in the oven at 300 F for about an hour or until lightly browned.

Roasted bell peppers: You can roast them either in the oven under the broiler (500 F) or on your grill pan until charred. Remove the black skin.

Take a slice of bread and spread a thin layer of achaar and/or mayo on both slices. Now add your cheese slices to both slices of bread. Now add your pulled lamb, followed by your roasted peppers, roasted tomatoes, and cilantro. Top with the other slice of bread.

In your grill pan, cook sandwich until cheese has melted and both sides have nicely browned. If you don't have a panini maker, you can press down with a plate or spatula.