Heat the oil in the pressure cooker then scatter in the onion and a pinch of salt and cook for 8-10 mins, stirring occasionally until the onions are starting to colour. Stir in the garlic and ginger and cook for 3 mins more until soft and fragrant.

Turn up the heat and stir the lamb into the pot with the paste and cook until the lamb changes colour and everything is sticky. Tip in the tomatoes and bubble for 5 mins, then pour over the coconut milk. Bring to the boil, cover with the lid, bring up to high pressure and cook everything for 15 mins.

Release the pressure, give everything a stir and test if the lamb is tender. If not, replace the lid and give everything 5 mins more on high pressure. Once the lamb is tender, stir through the garam masala. At this point, the curry can be cooled then kept chilled for up to four days or frozen for up to three months in an airtight container. Defrost and reheat thoroughly in a pan over a medium heat. Leave to cool for 10 mins before scattering over the coriander. Serve with cooked rice and poppadums, if you like. See tip below for how to make this curry in a multi-pressure or slow cooker.