Press the sauté button and add the ghee to the pot. Once the ghee melts, add the onions and lamb and stir-fry for 6-7 minutes, or until the outside of the lamb pieces are no longer pink.
Add the garlic, ginger, bay leaf and spices and give everything a good mix.
Add the tomato sauce to the pot and cook for 2-3 minutes. Then stir in the yogurt one tablespoon at a time.
Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
Naturally release pressure.
Open lid, press the sauté button and cook for 4-5 minutes to boil off some of the liquid and reduce the gravy to a stew-like consistency.
Garnish with cilantro leaves and serve.