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I like to always have some kind of ground meat in the freezer as it saves me some cooking time and is easy to rustle up something with it! In India, curries are typically made using big chunks of meat including bone-in meat pieces that impart great flavor to the curry. However, Kheema curry is also a popular dish in certain parts of the country which uses ground meat (kheema means ground or minced meat).
In this curry, I use ground beef and use as many AIP compliant spices as possible to create a robust curry flavor! Even though this curry does not use any nightshades, it has great flavor. Potatoes are a staple in most curries and in this AIP version, I have used rutabaga as a replacement!
This recipe is an easy one pot dish using the Instant Pot and I love how easily it comes together! This curry can be eaten as a soup or it can be enjoyed with a side of cauliflower rice or a side of cassava tortillas.
- 2 tablespoons extra virgin coconut oil
- 2 bay leaves
- One 1-in cinnamon stick
- 2 whole cloves
- 1 medium red onion, finely chopped
- 3 tablespoons garlic, finely chopped
- 3 tablespoons fresh ginger, finely chopped
- 2 lbs grass-fed ground beef, thawed to room temperature
- 1½ teaspoons sea salt
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- 1 medium size rutabaga, peeled and cut into large (about 1-in by 1.5-in) chunks
- 2 cups water
- 1 cup fresh cilantro, finely chopped
- Press the sauce button on the Instant Pot. When hot, add the coconut oil and the whole spices (bay leaves, cinnamon stick, cloves) and stir for about 20 seconds. Then add the onion and saute for about 3-4 minutes till the onions get softened. Next add the ginger and garlic and stir fry for another 30 seconds.
- Next add the ground beef, the salt, turmeric, ground cinnamon and ground clove and stir with a spoon to break the meat chunks and mix the meat well with the onions and spice mixture. Add the rutabaga, the water and half the cilantro. Stir well again and cover the instant pot with its lid. Hit Cancel to turn off the saute mode. Press 'Pressure cook' and manually change the time to 10 minutes. Make sure the valve is in the sealing position.
- After pressure cooking time is done, let the pressure release naturally and then open the lid.
- Add the rest of the cilantro leaves and stir gently. Serve while warm and remove the whole spices from the curry as you serve it.
- This curry can be served with a side of cauliflower rice or with homemade cassava tortillas / rotis.