In a blender, add chopped onion, garlic, ginger, honey, tamarind pulp, lemon juice, vinegar, ground spices, mango powder, salt and black pepper and pulse until smooth.
Add beef. paste and cardamom pods in a bowl and mix well. Refrigerate to marinate for about 24 hours.
Now, heat ghee in the inner pot of Instant pot and add onion wedges.
Sauté for about 10 minutes and add beef with marinade.
Cook for about 5 minutes and add remaining ingredients in the Instant pot.
Close the lid and press the “Manual” button.
Cook for about 35 minutes on HIGH pressure and release the pressure naturally through the steam vent.
Open the lid and remove the solids from the sauce and press the “Sauté” button.