Begin by cooking the lamb meat first with 2 cups water. Add the lamb meat to the Instant Pot, pour water, 1/2 tbsp ginger garlic paste & salt. Mix everything. Cover the Instant Pot & Seal the valve. Press the PRESSURE COOK button & set it on HIGH for 17 mins.
After 17 mins when the Instant Pot begins to beep wait for natural pressure release for 10 mins & than release the rest of the pressure. Open the lid & fish out the cooked lamb pieces from the stock. Store them separately in different containers.
Set the Instant pot on SAUTE & keep it on NORMAL. Add oil, when the oil becomes moderately hot add all the whole garam masalas (cardamom, cloves, cinnamon, black peppercorns) along with the bay leaf. Allow them to sizzle for a few seconds.
Next, add the chopped onion and sauté until lightly golden in color.
Than, add the onion paste and saute for 3 mins, you'll notice that the excess moisture from the onion paste will begin to evaporate and it'll begin to change it's color.
Now, add the ginger garlic paste and sauté until oil begins to leave the sides of the pot. It should take you about 5-6 mins depending on the quality of the onion & it's moisture content.
In the meantime crush the boiled tomatoes with the help of a fork in a bowl. Add them to the Instant Pot along with the tomato paste and the dry spices except the garam masala powder. Fry everything very well until oil begins to leave the sides of the pot. At this point you will notice that the color of the masala will begin to change & become dark. It'll also release a lovely aroma.
It's time to add the spiced yogurt. Whisk the yogurt with all the dry spices mentioned in the " For Spiced Yogurt" section above. Lower the heat of the instant pot from NORMAL to LOW, add the spiced yogurt & stir briskly.
Add the garam masala powder at this stage and change the increase the temperature of the instant pot from LOW to NORMAL. Fry the ingredients in the pot until oil oozes out.
Next, add the cooked lamb pieces and give everything a very good mix so that all the lamb pieces are well coated with the masalas. Keep on frying for about 5 mins.
Pour the reserved stock, give everything a very good mix. Change the settings in the Instant pot from NORMAL to LOW on SAUTE. Cover and simmer for 10 mins.
After 10 mins CANCEL the SAUTE and if you want to garnish with kasturi methi and ghee add them now to the Lamb curry and mix well. Serve hot. Enjoy!