eat 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 the 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.