1. Brown the beef
   • Use 1.5 kg beef leg (bone + marrow).
   • Add 2–3 Tbsp oil to the pot; heat to medium-high (7/10).
   • Sear beef 1–2 minutes per side, until it gets color and surface moisture disappears.
2. Add spices & build the base
   • Add: 2 tsp salt, ½ tsp black pepper, 1.5 tsp ginger, 1.5 tsp turmeric.
   • Flip pieces so spices kiss all sides.
   • Cook 10 minutes to toast the spices and deepen flavor.
3. Add onions & simmer briefly
   • Add 250 g onions so they soak up the spiced fat.
   • Cook 5 minutes until softened.
   • Pour in hot water to almost cover the meat (stay under ⅔ capacity).
4. Seal the cooker & bring to pressure
   • Lock the lid firmly.
   • Place the rocker/weight on the valve.
   • Heat at 7/10 until the rocker moves steadily, then lower to 5/10.
5. First pressure cook — tenderize the meat
   • Cook under pressure for 30 minutes.
   • Stay nearby and gently shake the pot so nothing sticks.
   • Make sure the rocker keeps a steady rhythm.
6. Depressurize safely
   • Turn off heat; move cooker to the sink.
   • Run cold water over the lid until the pressure drops.
   • Remove the rocker; open the lid away from your face.
7. Add the vegetables
   • Add 300 g carrots + 300 g potatoes (chunks).
   • Add a little hot water if needed to keep everything partially submerged.
   • Taste and adjust salt before closing again.
8. Second pressure cook — finish the vegetables
   • Close lid, lock it, and replace the rocker.
   • Bring back to pressure, then lower heat slightly.
   • Cook 15–20 minutes, shaking the pot gently every few minutes.
9. Release pressure again
   • Cool under cold water until fully depressurized.
   • Remove the rocker and open the lid.
   • Vegetables should be fully cooked; meat extremely tender.
10. Add peas & reduce
    • Add 80 g green peas.
    • Leave the lid off and simmer.
    • Reduce the sauce until slightly thick and glossy.
11. Serve
    • Transfer meat, vegetables, and sauce to a serving dish.
    • Serve hot with bread — feeds 6–8 people.

Notes & Swaps

• Beef cut: Beef leg works best, but shank or shoulder also behaves beautifully under pressure.
• Extra tender meat: If pieces are large or very tough, increase the first pressure stage to 35–40 minutes.
• Vegetable swaps: Replace potatoes/carrots with turnips, pumpkin, or sweet potato — same 15–20 min pressure time.
• No peas? Use green beans or omit entirely; the stew remains authentic.
• Safety: Never force the lid open. Always cool the cooker, wait for the rocker to stop, and depressurize fully.
• Sticking/burning prevention: Gently shake the pot every few minutes during pressure cooking — Moroccan grandmas do this for a reason.