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1
chop beef into cubes of 2cm, the onion into chunks and the potato's into quarters
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2
chop or mince the garlic and ginger
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3
grind the herbs and spices together in a pestle
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4
heat the oil and brown the meat in portions (otherwise it boils instead of browns) in the pressure cooker on high heat (without the lid)
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5
remove all the meat and saute the onions on medium heat until slightly glazed
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6
add the ground all spice, curry powder, turmeric and cumin and fry shortly with the onions while stirring well
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7
add the beef and heat through for a few mintues and then mix in the flour and cook for a few minutes while stirring to prevent caking on the bottom of the pan
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8
add the stock and wine, the shot of vinegar and worcester sauce and the sambal and then mix in the minced ginger and garlic, stir everything well
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9
use the pressure cooker on the meat setting for 30 minutes
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10
after releasing the steam, add the potatoes, the can of chopped tomatoes.
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11
use the pressure cooker on the vegetable setting for 15 minutes
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12
after releasing the steam, add the mushrooms and the chopped mixed veggies. Stir well for a few minutes and then season with salt and pepper to taste if needed
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13
use the pressure cooker on the vegetable setting for 15 minutes
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14
Can be eaten as is or if preferred with a bowl of rice
