Place the steel insert switch on the IP. Press 'Sauté'.
Once the screens displays 'Hot', heat oil.
Add chopped onions and sauté for 2-3 minutes or until soft and pink.
Add the marinated lamb and sauté for good 4-5 minutes. Keep stirring occasionally.
If anything is stuck at the bottom add couple of tablespoons of water to deglaze.
Add ¾ to 1 cup of water depending upon the consistency you like.
Throw in few curry leaves and stir. Cover the lid and seal the pot with valve in sealing position.
Press 'Manual' or 'Pressure Cook' and set the timer to 20 minutes on 'High'.
Once the cooking cycle is complete, let the pressure release naturally for 5 minutes. Then, do the quick release.
Open the pot, check for the salt and add more if needed, stir. If you want thicker curry, then switch on the 'sauté' and simmer for 3-4 minutes until it reaches desired consistency.
Let the curry rest for 5 minutes. Dish out, garnish with chopped cilantro and serve.