Servings: 4

1 1/4 lb. boneless leg of lamb cut into 1½-inch cubes 1 ¼ lb. boneless leg of lamb cut into 1½-inch cubes
1/4 cup plain Greek Yogurt ¼ cup plain Greek Yogurt
1 tsp garam masala powder 1 tsp garam masala powder
1 tbsp. olive oil 1 tbsp. olive oil
3 green cardamom pods 3 green cardamom pods
2 sticks cinnamon 2 sticks cinnamon
2 whole cloves 2 whole cloves
1 1/2 tsp fennel seeds 1 ½ tsp fennel seeds
1 1/2 tsp cumin seeds 1 ½ tsp cumin seeds
2 bay leaves 2 bay leaves
2 cloves garlic minced 2 cloves garlic minced
1 tsp ground coriander 1 tsp ground coriander
1 tsp ground cumin 1 tsp ground cumin
1/2 tsp garam masala powder ½ tsp garam masala powder
1 tsp red chili powder 1 tsp red chili powder
salt to taste salt to taste
2 large tomatoes chopped finely 2 large tomatoes chopped finely
2 tbsp. tomato puree 2 tbsp. tomato puree
1/2 cup water ½ cup water
2 tbsp. fresh cilantro, chopped 2 tbsp. fresh cilantro, chopped

For marinade: in a large bowl, mix together all the ingredients.
Refrigerate, covered for up to 24 hours.
Place the oil in the Instant Pot and select “Sauté”. Then add the cardamom, cinnamon, cloves, fennel seeds, cumin seeds and bay leaves and cook for about 1 minute, stirring continuously.
Add the garlic, ginger and spices and cook for about 2 minutes.
Add the lamb with marinade and cook for about 2 to 3 minutes.
Press “Cancel” and stir in the tomatoes, tomato puree and water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for 10 minutes.
Allow a natural release for 10 minutes and then, do a quick release.
Remove the lid and select “Sauté”.
Cook for about 2 to 3 minutes or until desired thickness of sauce.
Serve hot with the topping of cilantro.

For Sylvia. The eternal HQ  For Sylvia. The eternal HQ