500gmeat from a leg of lamb or from the shouldercut into 4 cm cubes
1teaspooncinnamon
½litre hot water
500gfrozen peas
250gcarrotspeeled and cubed
500mltomato sauce
1 ½teaspoonssalt
¼teaspoonblack pepper
¼teaspoonallspice
2teaspoonscurry
2heaped tablespoonful tomato paste
Instructions
Heat the oil in a pressure cooker over medium-high heat and sauté the onions and garlic for about 5 minutes, or until wilted and golden, stirring constantly. Add the meat and cinnamon and brown for about 5-10 minutes, stirring often. Then add the hot water, put the lid on, and following the manufacturer’s instructions, cook over medium-low heat for about 20 minutes.
Combine the frozen vegetables, tomato sauce, tomato paste and spices in a large pot. Carefully open the pressure cooker and pour out the meat with the cooking liquid over the peas and the carrots.
Bring to a boil over high heat. Turn the heat down to medium-low and cook, covered, for about 20 minutes, or until vegetables are cooked through.
Simmer, uncovered, for about 10 minutes until the sauce slightly thickens. Serve hot with ruz mfallfal.