• 1 ½ lbs beef stew meat, cut into 1 - 2 inch cubes
• 2 T vegetable oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• ¼ c tomato paste
• 4 c beef broth
• 1 ½ c dried split peas
• 28 oz can crushed tomatoes
• 1 T ground cumin
• ½ t saffron threads (ouch, that is a lot!)
• ½ t tumeric
• ¼ t ground cinnamon
• ¼ t ground allspice
• pepper
• 4 T lemon juice, plus zest from lemon
• salt

Pat meat dry and season with salt.

Sauté meat in oil until brown. Do in batches, if necessary. Transfer meat to plate.

Sauté onions and garlic. Add tomato paste.

Deglaze with broth.

Return beef to pot and add all other ingredients except salt, lemon, and zest.

Cook at high pressure for 25 minutes. Allow pressure to reduce naturally.

Add lemon and zest. Season with salt to taste.

Cooking time: 40 minutes

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