@katy Your method sounds spot on, though for slow cooking braising beef or shin, doesn’t matter too much what you do to the onions (i.e. no need to blend them) as it will all cook down,/ So tend to treat it like making a tomato based stew, including searing the meat for flavour.
Two things I am not so sure of
Yogurt in a tomato-based, slow-cooked curry? As a garnish for something spicy perhaps, and yes for marinating before the tandoor, but necessary for beef or lamb cooked this this way.
Not frying off ground spices. I thought it was proper to cook these off a bit in oil, but without burning.