First of all, marinate lamb pieces in a bowl for 2 hours with ginger garlic paste, lemon juice, and 1/2 teaspoon of salt.
Now, heat oil in a pressure cooker / large pan and brown the lamb in batches and keep aside.
Combine all ingredients for paste, in a bowl and keep aside.
In the same pan, add bay leaves, cinnamon, cloves and onion until the onion is soft and translucent.
Now add the paste (step 3) and fry for another 2 mins.
Add the lamb, rest of salt and 1.5 cup of water and put the lid on. Cook it for 4-5 whistles of cooker. (Lamb should get cooked by then). After that switch off the heat and let the pressure of cooker release.
Open the lid and switch the heat on again. Add yoghurt, and mix well and cook further for 10 minutes until you get desired consistency of gravy. Switch off the heat.
Transfer to a serving bowl and garnish with freshly chopped coriander. Serve and enjoy..