In a pressure cooker, heat oil and add cloves, cinnamon, cardamom pods, bay leaves and cumin seeds. Let splutter, then add the sliced onions and saute until golden brown.
Add the slit green chillies, garlic ginger paste, diced tomatoes and saute for 2 minutes. Add the shredded coconut and the spices: chilli powder, turmeric, coriander and salt.
Add the lamb chops and saute for 10 minutes. Add 1/2 cup water and a handful of coriander leaves and put the lid on the pressure cooker. Cook on medium pressure until it whistles. Let it rest a while, then release the steam and remove the lid.
Heat the pressure cooker again, without the lid. Add the tamarind pulp and a little more coriander and bring to a simmer. Serve!