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.
Add tomato paste with ¼ cup of water. This deglazes the pot as well as helps blend the tomato paste. Add all spices and stir well.
Add coconut milk, remaining water and lamb cubes. Stir well.
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.
Add chopped cilantro and ground cardamom. You can add a few drops of fresh lime juice before serving, but this is totally an optional step.
Lamb– Use the best quality of stew meat you can find. I typically get mine from Whole Foods.
Cook time Varies: Pressure cooking time varies depending on the size of the meat stew. For 1-inch pieces, set 15 minutes. If the lamb is cut in 2-inch pieces, increase pressure cook time to 20 minutes.
Add salt while sautéing aromatics: Adding a pinch of salt to chopped onions helps them caramelize faster, which enhances the end flavor.
Coconut Milk substitute: You can add ½ cup heavy whipping cream instead of coconut milk if you like. add an additional ½ cup water in that case. For using yogurt instead, follow the recipe above.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.