This is a gluten-free recipe, and easily adaptable to make it vegan.

East African Kheema Curry/ Chundo nu Saak/ Kheema mutter jo Shaak
I feel like every recipe has its own story, some more than others. Some of these foods hold so many stories, emotions and comforts for me. The memories of my Mum, the people I was surrounded by, the aromas wafting from the kitchen that form a huge part of my culinary journey. 

Kheema curry evokes so many childhood memories.  It is such a staple in the East African households, including mine.  

Mum was a pure vegetarian but after marrying my Dad, she learnt to cook every kind of meat dish to perfection, it always amazed me how she always got it so right for someone who never tasted what she cooked.  She would dish out meatballs or some curry for the cook and the kids (which I would gobble down with slices of white bread) to have a taste test, and report back on the flavor before it was served to my dad. 

Mum cooked meat every day, except on Thursday when Dad fasted, and she knew how to cook probably twelve or so meat dishes in total, but what she did know she cooked to those to absolute perfection.  

She was well known among friends and family for Kheema curry, meatballs, Biryani, chicken or lamb curry and samosas, always the most requested dinners came from her brothers who still lived at home. As grannies’ houses were vegan and meat free, and my uncles (6 in all) would look forward to her cooking, often sneaking away and stopping by our flat for her dish of the day.  

Mum called this dish simply kheemo, or Kheema nu Shaak, my MaaiL called it Chundo nu Shaak or you will hear it referred to as Kheema Mutter jo Shaak among the East African Khoja community. 

Kheema (mince) Shaak (curry) is a hearty and versatile dish, much like the Mexican chili con carne. It’s ridiculously easy to make and so hard to botch up, since you really cannot ever overcook minced meat. 

Use leftover kheema to make Mayai Mani or Shepherd’s Pie, stuff it in between a tortilla or bread and make a quick quesadilla or a sandwich for lunch.  

I make a kicked up version giving it a smoke/ dhuwani/ dhungaar/fukiza, for that heady, deep quintessential dhaba style kheema flavor.  I sometimes use a large tawa or griddle,  cook it right in there and serve it rustic style.  

Ingredients:

• 2.5 cups  ground chicken or lamb/beef or “Beyond Meat” ground granules ( for vegans)
• 3 tablespoons neutral oil
• 1  whole cinnamon stick- I inch long
• 4 whole cloves
• 4 whole black peppercorns
• 3 whole cardamom pods
• ½ teaspoon cumin seeds
• 1 medium red onion finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon hot Thai green chili Paste
• 3/4 cup crushed tomato (I used Muir Glen Organics Crushed Tomato)
• 2 tablespoons tomato paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1.5 teaspoons Pink salt or to taste
• 1 teaspoon dhanna jeera (ground cumin and coriander powder)
• 1 cup frozen peas ( I use Trader Joe’s petite peas)
• 2 small red potatoes peeled and cubed  into 8 pieces
• 1-2 cups hot water to bring to THE desired consistency
• 1/2 tsp garam masala
• 2 tablespoons chopped cilantro for garnish
• 2 tablespoons freshly squeezed lemon juice
• Piece of cinnamon or charcoal for smoky flavor.

Instructions:

To prep the ground mince to remove any meaty smell(totally optional but can use the raw mince and add it to the sauce):

*Sauté the mince with 1 tbsp. white vinegar, ½ EACH of ginger, garlic, and green chili paste,  ½ tsp salt, and ¼ tsp turmeric powder (optional) until cooked.

1. In a pan, heat up the oil on medium heat, add the whole spices and let them sizzle, then add the whole cumin seeds.
   
   
2. Add the finely chopped onions and sauté to a golden brown.
   
   
3. Add the ginger-garlic- green chili pastes and sauté  for 1 minute.
   
   
4. Add the crushed tomato, tomato paste, and all the dry spices, and mix and then cover the pan and cook till the tomatoes break down and a thick sauce forms or the oil begins to leave the side of the pan.
   
   
5. Add the prepared minced meat (or raw mince and sauté).
   
   
6. After about 2 minutes, add 1 cup of boiling water. Cover and turn the heat to medium-low. ( use more water to make more gravy)
   
   
7. Add the potatoes and peas and let it simmer for 15 minutes until the potatoes are cooked through.
   
   
8. Add garam masala and lemon juice, stir and garnish with cilantro.
   
   
9. When your curry is ready, and you see the l separating you can decide how much gravy you want, if you are looking to serve over rice or want to mop up with bread keep it runny, if you want to have a drier curry with dry up the water.  I prefer a drier version.
   
   
10. ( if smoking the kheema- light the hookah charcoal or cinnamon stick and place on a piece of foil on top of the curry, pour a splash of oil and cover the pan with a the lid and leave the mince to smoke for 2-3 minutes more than that will give a really strong flavor which I feel overpowers the spices – remove the foil carefully with tongs and garnish with cilantro )
    
    

To serve:

Serve with rice, roti, and vinegary onions, lots of sliced raw onions, lemon wedges or my Maail’s gajjar marcha nu athanu.

Can I make this in the Instant Pot:

Absolutely yes!

1. Press the sauté button, heat the the oil and add the whole spices, once they bloom add the onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
   
   
2. Add the garlic, ginger, chili pepper pastes then add the ground meat and cook until it is mostly browned, halfway through add the dry spices.
   
   
3. Add the diced tomatoes, potatoes and peas and mix well
4. Secure the lid, close the pressure valve and cook for 10 minutes at MANUAL high pressure.
   
   
5. Open the valve to quick release QPR
   
   
6. Press the SAUTE button to reduce any extra liquid if needed.
   
   
7. Add garam masala and lemon juice
   
   
8. Garnish with cilantro and serve.
   
   

NOTES: 

SAUTEING THE MEAT: Most of the flavor of keema comes from the “bhuna” which is the repeated sautéing of the meat, as it browns and sears it absorbs all the spices. and makes the end dish more flavorful.

I cannot emphasize the importance of evaporating all the meaty broth, this meaty water gives the final dish a raw meat smell if not well dried.



LEFTOVER Ideas:

Use leftover kheema to make Mayai Mani or Shepherd’s Pie, stuff it in between a tortilla or bread and make a quick quesadilla or a sandwich for lunch.  or try my Kheema pav!