Pakistani Kima (Beef Curry)
2 tablespoons coconut oil (or butter)
1 cup chopped onion
1 clove garlic, minced
1lb ground beef
1 ½ tablespoon curry powder
2 ¼ teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon turmeric
2 cups diced tomatoes (canned or fresh)
2 potatoes, peeled and diced
2 cups peas (fresh or frozen)
Melt oil in a large pan. Add onion and garlic and cook until the onion softens and garlic begins to brown (about 7 minutes). Add meat and cook thoroughly. Add curry, salt and other spices. Stir well. Add the potatoes, tomatoes and peas. Bring to a simmering boil. Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.
Serve over brown rice (or another grain) with a dollop of creme fraiche or a drizzle of coconut milk.
Notes: If using frozen peas, add them at the end of the cooking time. You can substitute any type of meat you’d like such as ground chicken or lamb. You could replace the peas with green beans. Add more or less curry based on how spicy you like it.
Recipe slightly adapted from: wholenewmom.com