In a pressure cooker fry the chopped onions with 1 tbsp vegetable oil until golden.

Add the cubes of meat and stir for two minutes

Add the pepper and 1 Litre of water and close pressure cooker cover securely. Cook for 15 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).

Add the chopped green beans and salt, place on high heat and close pressure cooker cover securely again. Cook for 20 minutes at highest pressure. Remove from heat and let pressure drop before opening cover.

In a small skillet, fry minced garlic and fresh coriander with ½ tbsp of vegetable oil, and then add mixture to green bean stew.

Finally add in the dissolved tomato paste and then stir ingredients over medium heat and leave for 5 minutes or until stew thickens a bit.