Heat the olive oil in a 2 1/2-quart or larger pressure cooker over high heat. Brown the lamb in two batches on all sides. Remove and set aside.

Reduce the heat to low and saute the onion and green pepper 4 to 5 minutes, or until soft. Stir frequently so the onion does not brown.

Add the crushed tomatoes, water, allspice, salt, and black pepper. Saute 2 minutes, stirring frequently. Add the browned lamb along with any collected juices. Stir well.

Position the lid and lock in place. Raise the heat to high and bring to high pressure (second red ring). Adjust the heat to stabilize the pressure and cook 20 minutes.

Remove from the heat and lower the pressure using the Cold Water Release Method. Open the pressure cooker.

Taste and adjust for salt and pepper. Sprinkle with the minced parsley before serving.

This recipe yields 4 servings.

Approximate Nutritional Analysis Per Serving: 356 calories; 36g protein; 7g carbohydrates; 20g fat; 109mg cholesterol; 717mg sodium.