Cut the lamb in 2" pieces and mix with the spices and salt. Let sit for one hour (optional but recommended for the best flavor).
Heat the ghee in the Instant Pot on sauté setting and add the lamb. Brown lamb on all sides.
Add the garlic, onions and ginger and cook 1-2 minutes.
Add the chicken stock, tomatoes and coconut milk and stir to combine.
Pressure cook on high for 25 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
Simmer on the sauté setting to thicken, if needed. Add additional salt to taste, if needed.
Garnish with chopped cilantro and fresh lemon and serve with basmati rice and/or naan.