Directions

1. Add lamb and yogurt to a large plastic resealable bag. Add cardamom, cinnamon, turmeric, coriander, cumin, and paprika. Refrigerate overnight.
2. Add onions, garlic, tomato, and ginger to a blender and blend until smooth.

3. Set pressure to sear, add oil, and press start/stop when oil is hot add lamb and sauté 5 minutes. Add tomato puree and water.

4. Close and lock lid and set pressure cooker to "meat/stew", adjust time to 25 minutes, and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid, stir, set cooker to "sear", and bring to a boil. Boil until sauce reaches desired consistency. Ladle into serving dishes and top with parsley.