Preserving jamCould it be you've kept the lids all in a bag, perhaps allowing some microscopic scrapes...
First of all, this is not my recipe. Some things may be lost in translation. If I may make a recommendation, instead of using a pressure cooker, use a covered saucepan. Measurements may vary, start with smaller amounts of the spices and adjust to your "taste" while simmering. Then try and remember how much you used in the process. Dried spices are more concentrated in their flavor than fresh, and ground most concentrated. The flavor may change if fresh ingredients were used in Iraq, or if there are local variations of the recipe.
Iranian style tashreeb:
Choose your meet pieces about 400 grams (i usually include a couple of shanks) and cut them to presentable sizes. put it in the pressure cooker with a table spoon of olive oil and brown it for a few minutes. Add three table spoons tomato paste and brown further Add the following all at once: Cut two midium size onion in quarters and add to meet. Cut three midium size potatos in halves and add to meet. add kurkum, cinamon (lots of cinamon), filfil aswad, kammoon three or four numi basra whole with holes dug into them with a fork, and also a table spoon of ground numi basra. humus that has been mangoo3 in cold water the night before (about two cups). and then finally add four to five cups of water and two tea spoons full of salt. close the pressure cooker and cook for half an hour.
once cooking over, squeez the whole numi basra with a forke and remove.
in Iran they usally eat it like a soup with bread on the side, or they make madgooga out of the meat and humus and potatos.
Done!
400 grams = 1 lb kurkum = cumin or curry filfil aswad = black pepper numi (noomi) basra = dried lime or persion lemon humus = chick peas (dried soaked overnight)
