Lamb masala in pressure cooker

Ok so this is my first attempt at cooking Indian Lamb masala in a pressure cooker. It took 1 hour in total from start to finish, I was amazed, usually it takes 3 hours!!!!
I got 650g of lamb chops diced with bones from butchers. Then marinated for 1 hour in 2 tablespoons yoghurt and 1 tablespoon of tandoori masala. 
I fried 1 teaspoon of salt, pepper, cumin, masala, fresh ginger, fresh garlic, 1/2 teaspoon of chilli powder all in 3 tablespoons of vegetable oil (Rapeseed) in the IKEA 6 litre pressure cooker before adding 3 chopped onions. I fried this for 7 minutes. 
Then I added the meat and cooked for a further 10 minutes. Then I added 1 can tinned tomatoes and water to just cover the meat. I then placed the lid on and brought to high temp (valve rises to 2nd white mark- indicating pressure is perfect). I then simmered for 15 minutes and when reached I switched heat off. 
The lamb masala was the best, most succulent and flavoured lamb I’ve ever had. I’m so excited am sharing with u!!!

  

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