[baroomba]

I find it pretty hard to get cooking down to 30 minutes of actual clock time spent working, not counting cleanup (I do a decent job of cleaning as I go anyway). Most recipes with short nominal "hands-on time" achieve it by not accounting for the prep to have all the ingredients ready, as specified in the ingredients list (dicing vegetables, grinding & mixing spices, cutting up meat, that sort of thing) and usually the shorter the nominal time the more important it is to have all that stuff ready from the start, as there's little slack to do that as you're cooking.