• Season flank steak with kosher salt and freshly ground pepper.
• Place a large pot over medium-high heat and when hot add 1 tablespoon of the oil.
• Sear steak on both sides until nicely browned, about 4 minutes per side. Reserve on a plate.
• Add remaining oil to the pot, then add garlic, sautéing for just a minute.
• Next add the onions and bell peppers.
• Once the vegetables are soft add the allspice, oregano, and cumin. Saute for another minute.
• Stir in the wine and let simmer for a couple minutes.
• Add the remaining ingredients through to the celery.
• Return meat to pot, cover, bring to a boil. Turn heat down to a simmer and cook for 1-2 hours, until meat is tender and shreds easily with a fork.
• Remove bay leaf, carrot, and celery from pot and discard.
• Remove beef from pot and shred using 2 forks. Return beef to pot and turn heat up to medium.
• Stir in the olives and parsley. Simmer an additional 5 minutes. Adjust seasonings.

Stovetop recipe

• Heat a non-stick pan over medium-high heat and add oil. Next, add cumin seeds, onions, and green chilies, and sauté for 3 minutes until they turn translucent.
• Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy.
• After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked.
• Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.

Instant Pot Recipe

• Turn on the Instant Pot on Sauté and adjust it to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf, and serrano pepper. Sauté for 3 minutes.
• Add minced ginger and garlic, stir, and cook for another minute.
• Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.
• Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.
• Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode). After cooking, release the pressure manually (QR).
• Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!