lamb/goat curry recipe (shorter cooking time)

A few people have asked me the recipe for lamb curry and here it is - ingredients (for feeding 4 average people)

marinade -

1. 600gm diced lamb (1.5inch x 1.5 inch pieces are best suited) or 1kg goat meat with bones - HAMKA butcher in auburn arcade sells SOOOOOOOPER meat (thanks to michelle's parents for introducing me to the place!). address: 10/75-77 Auburn Road, Auburn 2144, Phone 97492421 - their lamb chops and cutlets are pretty good too and you might wanna try their minced lamb with herbs)
2. 200gm thick yoghurt
3. 1 teaspoon turmeric
4. 1 teaspoon indian meat masala (brands - badshah/ everest/ mdh)
5. 1 tablespoon ginger paste
6. 1 tablespoon garlic paste
7. 1 teaspoon ground black pepper
8. 1 tablespoon olive oil
9. 2 tablespoon lemon juice

mix all these together and keep in in the fridge for 12-24 hours - yes, that long :(

ingredients for curry -

1. 500gm onions - chopped decently fine (about size of your nails)
2. 250gm tomatoes
3. 1 tablespoon cumin seeds
4. 4 bay leaves
5. 6-10 cardamom
6. 6-10 cloves
7. 1 teaspoon whole black pepper
8. small piece of cinnamon
9. 300ml thickened cream
10. 3 tablespoon coriander powder
11. 1 teaspoon turmeric powder
12. 1 tablespoon chilli powder for indian hot
    OR
13. 1 teaspoon chilli powder for medium hot
14. crushed ginger 1 tablespoon
15. crushed garlic 5 cloves
16. oil (any except olive) 75 ml
17. salt - to taste (i recommend 1 teaspoon)
18. 1 teaspoon garam masala (from indian store)
19. coriander to garnish

heat oil in a deep pan - throw ingredients 3-8 in it when hot (if you don't have some of the ingredients no. 3-8, don't worry). after exactly 8.673276 seconds,
throw in onion, crushed ginger garlic and turn heat to medium-high, cook until onion turns brown (keep stirring ocasionally). this should take 15 mins.

mix corainder powder, chilli, turmeric in a bowl with 50 ml water so that it forms a liquidy paste. throw in this paste when onion is brown. stir constantly for about 15-20secs so that it doesn't stick to the base or burn and add diced tomatoes. cook for about 15 mins till the whole thing thickens.

add cream and cook for another 15 mins - the oil will (or atleast should) separate at this stage.
add the marinaded lamb and garam masala, turn the heat high, stir intermitently for 5 mins. cover the pan with a lid (it's actually best to use a pressure cooker - picture below)

and cook for 35 mins on low heat (i call it the 3 o'clock position because the knob points to the hours hand at 3:00)
don't open ASAP - let it stay for 10 mins - open and garnish with chopped coriander leaves - serve with rice/ naan/ bread/ pizza base - whatever you like (ok, not pizza base)