Finely chop ~3cm ginger & 6 cloves of garlic (Or throw it in a food processor). You only need 2 tbsp of this, store the rest.
Chop onions.
Using your pressure cooker to saute, add oil, onions & garlic ginger paste, saute for ~1 min (Adding salt will speed up the sweating of the onions).
Add tomato paste & 50ml of water, use to deglaze the pot.
Add all spices & stir well.
Add coconut milk, remaining water & your lamb, stir it all in.
Put lid on, pressure cook, high pressure for 15 mins.
Natural release for 15 mins, then release remaining pressure.
Stir & add lime juice just before serving.
Serve with rice & bread of your choice.
