Toss the lamb spare ribs with 2 teaspoons kosher salt and 1 tablespoon Indian curry powder. Cover and refrigerate for a minimum of four hours and up to a day.
When you’re ready to cook off the ribs, melt the coconut oil or ghee on the sauté function of your Instant Pot. Brown the spare ribs in two batches and remove them to a plate when they’re done.
While the ribs are sizzling, grab the onion and tomatoes and toss them in a blender. Blitz until smooth.
After the lamb is seared, add minced garlic to the cooking fat in the empty Instant Pot insert. Stir the garlic until fragrant (30 seconds) before adding the tomato and onion puree.
Mix in 1 tablespoon Indian curry powder, 1 tablespoon kosher salt, 1 cup chopped cilantro, and lemon juice. Stir in the seared lamb spare ribs.
Lock on the pressure cooker lid and cook for 20 minutes under high pressure. When the ribs are done cooking, wait for the pressure to release naturally (10-15 minutes).
Scoop the grease off the top and discard. Taste and adjust for seasoning and stir in scallions and remaining ¼ cup chopped cilantro. Serve!