Pakistani Kima (Hamburger Curry)

"A really easy one skillet meal made with ingredients I can find in my Wisconsin kitchen. Full of flavor and not too spicy; my kids love this. From Mennonite cookbook More-With-Less."
 
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photo by Mia-N-Jay photo by Mia-N-Jay
photo by Mia-N-Jay
photo by St. Louie Suzie photo by St. Louie Suzie
photo by justcallmetoni photo by justcallmetoni
Ready In:
35mins
Ingredients:
13
Serves:
5-6
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ingredients

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directions

  • Saute onion and garlic in butter till soft.
  • Add meat and brown well.
  • Stir in curry powder and seasonings, and remaining vegetables.
  • Cover and simmer 25 minutes, stirring several times and adding more water if needed.
  • Serve with rice.

Questions & Replies

  1. So recipe says add more water if needed.....there is no water added in ingredients list?
     
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Reviews

  1. What a great dish! As if it isn't already a quick fix, I have found a few substitutions can speed up the prep even more. For the potatoes, I usually grab a couple of handfuls of shredded hashbrowns from the freezer. I also like to use diced tomatoes and frozen green beans. My family seems to like it on rice, but tastes great without, too. Likewise, I think the salt could be reduced a little bit without compromising any flavor. Overall, a winner...thank you!
     
  2. I have been cooking this for over thirty years. But when I was living with vegetarians, we substituted garbanzo beans for the hamburger. I think it made it even better. My non-vegetarian friends love it and don't miss the meat at all. I highly recommend the More with Less cookbook. It has been my basic cookbook since we got married way back in 1974.
     
  3. Have been making this for over 20 years. I add a bit more curry and lightly toast spices before adding. I also substitute frozen peas for green beans and drained and rinsed canned garbanzo beans for potato. Stores and reheats well
     
  4. tried this keema recipe yesterday and i like it much more! my guests were asking me to serve it next time again to them and i was pleased. i also served burfi to them and it is one of best sweets for me and tastes awesome.
     
  5. Very good once I added a couple of chopped green chilies and increased the spices to at least a teaspoonful each. I also added garam masala. I used green peas instead of beans, partly because that's what I had on hand and partly because peas are more authentic. Serve with paratha and yoghurt, yummy!
     
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Tweaks

  1. Have been making this for over 20 years. I add a bit more curry and lightly toast spices before adding. I also substitute frozen peas for green beans and drained and rinsed canned garbanzo beans for potato. Stores and reheats well
     
  2. Very good once I added a couple of chopped green chilies and increased the spices to at least a teaspoonful each. I also added garam masala. I used green peas instead of beans, partly because that's what I had on hand and partly because peas are more authentic. Serve with paratha and yoghurt, yummy!
     
  3. Wonderful! I used olive oil instead of butter to saute the onions and garlic, added a green pepper and peas instead of green beans, substituted ground turkey, and upped the spice by a good amount. I'm not sure by how much because I shook in a pretty sizable amount of curry powder. Oh, and I added chili powder for an extra kick. Serving suggestion: Put out a bottle of your favorite hot sauce! Great recipe! Lots of room for improvisation!
     
  4. Very good! Let's see what were my modifications. Used oil in place of butter since I do not mix meat and dairy. I reduced the salt to one teaspoon, upped the ginger and turmeric to 1/2 teaspoon each. I also used a can of crushed tomatoes and added 1/2 teaspoon of garam masala. This time I made it with ground chicken but will try it vegetarian by using chick peas like a reviewer suggested. Very versatile recipe and very tasty. Great recipe!<br/>Thanks for posting.
     
  5. I have been cooking this for over thirty years. But when I was living with vegetarians, we substituted garbanzo beans for the hamburger. I think it made it even better. My non-vegetarian friends love it and don't miss the meat at all. I highly recommend the More with Less cookbook. It has been my basic cookbook since we got married way back in 1974.
     

RECIPE SUBMITTED BY

I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
 
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