Method

Heat the pressure cooker over a medium heat and add the oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside.
Add the onion, ginger and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning.
Return the beef to the pan, add the tomatoes and stock and bring to the boil. Seal the cooker and cook for 20 minutes.
Release the pressure, stir in the yoghurt and vinegar, then season to taste with the salt and the sugar. Return the pan to the heat, bring back to the boil and reduce to required consistency.