Step 1

Turn on Instant Pot in SAUTE mode. Wait 30 seconds. Add oil, chopped onions and ginger-garlic paste and saute for 3 minutes, until the onions become tender.  Add a pinch of salt at this stage to speed up the sweating of the onions.

Step 2

Add tomato paste with 1/4 cup of water. This deglazes the pot as well as helps blend the tomato paste. Add all spices and stir well.

Step 3

Add coconut milk, remaining water and lamb cubes. Stir well.

Step 4

Lock the lid in place and set Manual or Pressure Cook for 20 minutes on sealing mode. Let the pressure release naturally for 10 minutes at least, and then follow the quick release instructions. If not in a rush, let it release naturally.

Step 5

Add chopped cilantro and ground cardamom. (Pic You can add a few drops of fresh lime juice before serving, but this is totally an optional step.