Add half of the oil and brown the meat on all sides, sauteing in batches, set the braised meat aside.
Add oil, chopped onions, garlic, spices, salt, and pepper in the same pot, cook until onions become soft and golden, for about 3 minutes. Then stir in the tomato paste and bring to a boil. Add lemon zest.
Return the meat to this mixture, add the potatoes.
Now add the 2 cups of beef stock.
Cover with the lid and cook for 30 minutes on high pressure.
*Serve this incredibly tender and flavourful beef masala curry with steamed rice and chopped cilantro and lemon zest.