Pakistani Kima

It sounds exotic, but this is really a very basic recipe from the More-with-Less Cookbook. Though I grew up with this cookbook, we usually stick to old family favorites from it, rather than branching out. At Ben’s aunt’s suggestion, we gave this a try, and Ben really likes it. It is filling, adaptable, easy, quick and tasty. Best of all, Ben can help with most of the steps.

Here’s our version of Pakistani Kima.
 

 Saute in skillet:
 

 3 T. butter
 1 c. chopped onion
 1 clove garlic, minced

 Add and brown well:
 1 lb. ground beef
 

 Add:
 

 1 T. curry powder
 1 1/2 t. salt
 1/4 t. each of pepper, cinnamon, ginger, and turmeric
 1 can (14 oz.) diced or crushed tomatoes or tomato sauce
 2 potatoes, diced
 2 c. frozen peas
 

 Cover and simmer 25 minutes. Serve with rice.

I originally omitted ground beef from the recipe (now corrected), and Ben’s friend, Elizabeth, made it that way and shared a photo. I would imagine a vegetarian version like this would be pretty good, too!