A practical Iraqi home-style dish, this meatball stew is made with cumin- and allspice-seasoned ground beef cooked quickly in a pressure cooker with tomato sauce. It is often served with rice or bread for an everyday meal.
Knead the ground beef with the grated onion, crushed garlic, cumin, allspice, black pepper, parsley, and salt. Shape into meatballs about 4 cm in diameter.
Heat the vegetable oil in a pressure cooker. Cook the meatballs, turning them, for 5 minutes until lightly browned on all sides.
Add the tomato, tomato paste, and water. Close the pressure cooker and cook over low heat for 10 minutes from the time the cooker begins to hiss. Then let the pressure release naturally.
Avoid stirring the meatballs too much while browning or they may fall apart; turning them one side at a time is enough. Always let the pressure release naturally, and never force the lid open.
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