Pakistani Kima – Ground Beef Curry

Pakistani Kima – Ground Beef Curry

This ground beef curry (Pakistani Kima) is a family favourite, kid-friendly, and perfect for company.
Yield: 6 servings | Prep: 10 minutes | Cook: 35 minutes | Total: 45 minutes | Calories: 526 kcal
Ingredients: 2–3 tbsp oil (coconut oil recommended); 1 cup chopped onion (or ¼ cup minced dried onion reconstituted); 1 garlic clove, minced; 450 g ground beef (or other ground meat); 1½ tbsp curry powder; 2¼ tsp salt; ⅛ tsp black pepper; ⅛ tsp cinnamon; ⅛ tsp ginger; ⅛ tsp turmeric; 600–720 g tomatoes (about 1½ cans, 400 g each); 3 medium potatoes or sweet potatoes (about 120–140 g each); 300–360 g peas.

Method:

1. Melt oil in a large pan. Add onion and garlic, cooking until softened and lightly browned.

2. Add ground meat and cook thoroughly. Stir in curry powder, salt, and spices.

3. Dice potatoes, then add with tomatoes. Bring to a simmer, cover, and cook 10–15 minutes until potatoes are tender.

4. Add peas and cook until just done. Serve alone or with rice or cauliflower rice.
   Instant Pot method: Melt oil on sauté, cook onion, garlic, and meat. Add tomatoes, spices, and potatoes. Cook at high pressure for 0 minutes, quick release after 5 minutes. Add peas, cook again at high pressure 0 minutes, then quick release.

Optional variations:

1. Slow cooker option: add all ingredients except peas, then stir in peas at the end.

2. For paleo/AIP: replace potatoes with sweet potatoes and use snow peas.

3. Double the spices for a stronger flavour.

4. Add water in small amounts if more liquid is needed.