I don't have a pressure cooker, so that's out.

Thanks for all the suggestions. I'll see if I can find some garam masala anywhere near. Funny thing - I think I used to have some, but it was a powder. Whatever it is, I agree that it should be added at the end of cooking to preserve flavor.

Spaw, there is something to be said for your approach, but the restaurant probably wouldn't like it when we broke out the instruments, esp. the bodhran.