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 2-3 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 about 10 minutes.
Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
Remove the lid and select “Sauté”.
Cook for about 2-3 minutes or until desired thickness of sauce.