It may have an unusual sounding name to native English speakers, 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 omelette 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 Recipe
Servings
Ingredients
- 1 large onion
- 4 TBSP butter (or coconut oil)
- 1 lb ground beef (or venison, buffalo, etc.)
- 1 TBSP curry powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp turmeric
- 3 medium sweet potatoes
- 15 oz can of tomatoes (diced)
- 1 lb green beans (fresh or frozen)
Instructions
- Dice the onion.
- In a large skillet, melt the butter or coconut oil and add diced onion.
- Cook three minutes or until starting to become translucent.
- Add the ground beef, curry powder, salt, pepper, garlic powder, cinnamon, ginger, and turmeric and cook until the meat is browned.
- While the meat is cooking, peel and dice the sweet potatoes into small pieces and set aside.
- Once meat is cooked, drain and add the diced tomatoes, sweet potatoes, and green beans.
- Cover and simmer 20 minutes or until the sweet potatoes have softened. Check after ten minutes and add a couple tablespoons of water or chicken broth if needed.
- Serve warm and enjoy!
Nutrition
Notes
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