Lamb Curry

I LOVE my mom's lamb curry. In 1st grade we made a mothers day cook book and we were supposed to pick our favorite dish, and me being Indian choose my mom's lamb curry. She has really perfected cooking lamb and to this day I still can't make it as well as she does but I attempt.

2 lbs lamb cut into 1/2 in cubes (this is really important for it to cook tender)
Large onion diced
1 tomato diced
2 to 3 thai chillis sliced
1 tsp haldi (yellow powder)
1.5 tbsp garam masala
1.5 tbsp ginger garlic paste
1 tbsp chilli powder
2-3 black cloves
2-3 cardamom

Heat about 3 tbsp oil in a pressure cooker on medium. add cloves and cardamom, onion, and chillis. cook till onions are translucent. add ginger garlic paste and cook for about 5 min. Add the haldi lamb and brown the meat for about 5-10 min. Add the tomatoes and put the pressure cooker top on. Turn to high till it starts to whistle and this is super important. Turn it down to medium and let it whistle for 3 whistles or about 10-15min. Once its done turn it off and let the steam to slowly come out of the pot. Usually takes about 30 min.

After its ready, open the lid CAREFULLY, and add garam masala and chilli powder and let it cook for about 10 more minutes. If you want you can add bell peppers or potato's!. Yumtown