5 steps to perfect spicy Keema and a longing for land from my home, the Sea

     THIS RECIPE WAS PUBLISHED IN DELICIOUS MAG (ONLINE)

"Then with the ebbing I should drift and be

Less than the smallest shell along the shoal,

Less than the seagulls calling to the sea."

- Sara Teasdale, 'Sea Longing' in Poems of the Sea

Coming home from the sea - long months of horizons in the distance and the hope of seeing land stayed constant in my childish mind. The endless days and sultry nights on board many of the seafaring cargo ships I grew up on in the early years of my life, was the only home and school I knew. Many would think it an odd lifestyle, but to me I knew no other - nothing was more home to me than the ocean, and still remains to this day - I thrive on the essence of it's salty scent. For me growing up, the excitement never left; caused by the very aroma of the balmy breezes of the Arabian Sea as we left Karachi port for months of  travels and voyages through open sea. Living on board a vessel on the ocean is a romantic notion indeed - so many legends and lure, mysteries and love stories - happiness and sorrow - the sea to me still beckons as my only home.

Life on board was made as normal as possible with boundless food available, with a lavish well stocked store and huge walk in meat freezers - I remember the vision of my first walk through our meat reserve fridge - the place was as big as a butcher's shop - packed with enormous whole chickens and lambs handing on hooks, ominously reminding me of something out of a horror movie....the dry larder was like a walk in supermaket with massive tins of Quality Street (always a favourite treat) and Fox biscuits - A child's minefield.Travelling aboard was a thrill - and I hardly ever missed home (i.e. land). My days were filled with running up and down the deck soaking in sunshine in my hammock while reading my Enid Blyton - travelling in my mind to grey and adventurous England in my dreams; while spending afternoons cooking fudge with my mother in our cabin pantry, such were my carefree days.  However, as much as I loved my travels, the return trip back to Pakistan was always the most anticipated. I missed my Nani Mummy deeply, so much so that I always carried her lavender scented sari with me to sleep, specially infused with her perfume before we left Karachi and somehow it would always retain it's essence after months of inhalation. The last telegram from her before our return home would leave me in tears, as I could not wait for her soft, warm and gracious hugs as I returned to Pakistan. As I saw the first seagulls before I saw land, I knew we were home - the warm Karachi seashore breeze kissed my face - I was home, I was near land.Pakistani food to me is the greatest homely connection. What always takes me back to my Nani Mummy's (maternal gran) home and garden is her simple Keema (Beef mince) recipe - she always did say, the simplest and most wholesome meal is Daal, Keema and Chappati - and in my Dadi's (paternal gran) home always served with 2 essential green chillis - I missed their cooking most when I was away, not that my mother's cooking didn't make up for it, it was more their love, nuturing and grandmother affection I craved for on those endless journeys on the high seas. But to me still the sea, the horizon and the music of the Gulls are where I feel the safest - my home away from home. As I cooked this Keema this glorious English summer's eve in the outdoors, the touch of the warm breeze and the aromas of my Nani Mummy's cooking took me to a place I will always call home - the sea and Pakistan.- I share with you my Nani Mummy's 5 simple steps to cook the most perfect Keema and her simple recipe - the taste of a warm welcome home. What you need:2 tbsp vegetable oil (don’t use olive)1 chopped red onion1 tsp grated ginger1 tsp crushed garlic paste2 tomatoes, chopped½ kilo beef mine1/4 tsp turmeric1/2 tsp red chilli powder1/2 tsp ground coriander seeds1/2 tsp ground cumin seeds1 tsp salt1 tsp dried Kasuri MethiWater at hand in a jugWhole garam masalas:5- 6 black pepper, whole6 cloves1 black cardamom1/2 tsp cumin seeds1 star anise1 bay leafA tiny piece of cinnamon1 tsp coriander seedsGarnish with:Chopped coriander, tiny chopped tomatoes and chopped spring onions, lemon juice, ginger julienne, garam masala powder

5 simple steps to perfect Keema:

1. Heat oil in saucepan and add all whole garam masalas only to a hot pan and allow to splutter.

2. Once garam masalas are fragrant, add onions and fry until light brown, add ginger garlic and cook until the raw smell leaves the pan

3. Add chopped tomatoes and a splash of water and cook until tomatoes soft and oil rises to the top, add all the powder masalas and salt.

4. Add mince meat and cook and stir continuously until moisture leaves the pan

5. Add methi leaves and cover on medium low heat and cook until water runs dry and meat is cooked through. Should be dark brown and dry. Top with all the garnishes.