Before cubing the meat trim all sinew and tough connective tissues. Put the cubed meat in a medium size bowl.
Process spice mix in a spice grinder and add to the cubed meat.
Add Adjika spice and finely chopped onions to the meat. Combine it well together, cover and leave at room temperature for 1-3 hours.
Pressure Cooker
Over medium high heat (7.5 out of 10) add little vegetable oil to the hot pressure cooker pan. Cook marinated meat for 3-4 minutes stirring occasionally. The goal is just to take pink out of meat and not to dark brown it.
Add water to the pan and sprinkle Khmeli Suneli spice blend on top of meat. Do not stir!!
Put the lid on, and begin with pressure cooking. Cook over medium high heat (7 out of 10) until it comes up to pressure and then reduce heat to low (2 or 1.5 out of 10). You want to maintain the heat at the point where the steam is just barely escaping and the pressure is maintained. Keep it at this level for 45 minutes.
Remove from heat and let it rest for another 30 minutes before opening.
Carefully remove meat with slotted spoon. Pour liquid off to a small bowl, set aside.
Final Cooking
Over medium high heat (7.5 out of 10) add little vegetable oil to non stick pan. Cook the meat in a single layer for about 5 minutes with very little stirring. The goal is just to get some browning on the meat.
Push the browned meat aside on the pan openning the space in the middle; Pour the tomato purée in the middle. Do not stir! Let it cook for 2-3 minutes or until water evaporates from purée and it starts to form spider web like pattern.
Add garlic and bell pepper, stir it all together and let cook for 2-3 more minutes.
Sprinkle cut basil on top and cook for another minute.
Pour in all the juices saved after pressure cooking, add cilantro; stir it all together.
Add 1-2 whole red chilies, bay leaves. Reduce heat to low (2 out of 10), put the lid on and cook on low simmer for one hour. Watch it carefully so it does not dry out! If it does’ add some water and reduce the heat.
Remove the bay leaves and cook without lid for 5-10 minutes, until it starts thickening up. Taste and adjust salt level if necessary.
Serve warm with freshly cut white onions sprinkled over the top, rustic crusty bread or potato puree.