It has a weird name, but Pakistani Kima has become one of my favorite dinner recipes. I tried this recipe at a friend’s suggestion and adapted it slightly to fit our family’s preferences. The result is a fast, easy, delicious recipe that makes for great leftovers. (If there is any left!)
Typically Pakistani Kima is made with white potatoes, but substituting sweet potatoes works just as well and gives it a great complex flavor. If you prefer the more traditional recipe, this is a great version.
Pakistani Kima is a one-pan delicious pan stir-fry that also reheats very well and makes a great omelett when mixed with eggs. It’s also one that kids (depending on age) can help make, which always makes them more likely to eat it. It has complex and delicious flavors and makes the house smell amazing! Many thanks to reader Sara for sending in the photo 🙂
Pakistani Kima
Ingredients
- 1 large onion finely diced
- 1 pound ground beef or venison, buffalo, etc (I get from US Wellness meats)
- 1 15 ounce can or jar of diced tomatoes (organic, no BPA), drained or 2 medium fresh tomatoes
- 1/4 cup butter 1/2 stick
- 1 tablespoon curry powder or more to taste
- 3-4 medium sweet potatos peeled and diced into small pieces
- 1 pound fresh or frozen green beans
- 1 teaspoon each of salt pepper, cinnamon, ginger, turmeric and garlic powder (or more to taste)
Instructions
- Melt butter in a large skillet and add diced onion. Cook three minutes or until starting to become translucent.
- Add ground meat and cook until well browned. While cooking, add curry powder, salt, pepper, cinnamon, ginger, turmeric and garlic salt.
- Once meat is browned, add the diced tomatoes (drain off liquid first!), peeled and diced sweet potatoes, green beans and any additional spices if needed.
- Cover pan and simmer 20+ minutes or until sweet potatoes have softened. Check after ten minutes and add a couple tablespoons of water or chicken broth if needed.
- Serve warm and enjoy!
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