Whisk together the yogurt, ginger, 1 tablespoon (15 mL) garlic, ghee, chili powder, turmeric, 2 teaspoons (10 mL) salt and 1 teaspoon (5 mL) pepper in a large bowl. Add the lamb and stir to coat it evenly. Cover and transfer to the refrigerator for at least 30 minutes or up to 12 hours.
Using the Sauté function on High, heat the oil in the inner pot for about 1 minute, until shimmering. Add half the onions; cook, stirring occasionally, for about 10 minutes, until evenly browned. Transfer to a small bowl.
Place the remaining onion, cloves, cardamom pods, remaining 1 teaspoon (5 mL) pepper, cumin seeds, cinnamon stick, bay leaf and remaining 1 tablespoon (15 mL) garlic in the inner pot; stir to combine and cook for 1 minute, until fragrant. Add the remaining 1 teaspoon (5 mL) salt and water, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the dates, chiles, potatoes, lamb and yogurt marinade, rice and saﬀron; stir to combine.
Secure the lid and cook on high pressure for 23 minutes.
Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.
Remove the lid and stir. Transfer to a serving platter and top with reserved browned onions and mint; serve.