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Payge's Pakistani Kima

Tonight was a what do I have ingredients for kind of dinner.  Wanted to make tacos, but we didn't have any shells - and I'm trying to not go grocery shopping the rest of the month! (except for milk).  Looked at my Pinterest list of recipes and I had 2 for Pakistani Kima - which last time I made it was years ago and who knows which one I made or if I made up my own?  I didn't have all the stuff they listed and googled more recipes and found they all have different things, so decided to wing it!

If you don't know what Pakistani Kima is - it's basically hamburger curry.  If you don't like curry...  maybe you shouldn't make this...  The cost for this comes out to less than $8 to serve 4-5 people (depending on the current price of ground beef).  Steps are separate for a reason - so add things slowly as directed - or things get too mushy (they're already mushy because they're canned, but you can use fresh or frozen, just prepare them prior to adding into the skillet).  Takes about 30-45 minutes to make.  10-15 minutes prepping and 20-30 minutes simmering.

Payge's Pakistani Kima


  • 1 pound ground beef (I used 93% lean)
  • 1 small diced onion OR 3 tbsp dried minced onion (I used dried)
  • 1 can potatoes drained - cubed (I used ALDI's whole potatoes and cut them up)
  • 1 can Rotel (I used the type with habaneros in it)
  • 1 can of small peas drained
  • 1 can of chicken broth or 1 1/2 cups water (I used ALDI's Fit Chicken Broth)
  • 1 heaping spoon of minced garlic
  • dash of ground cumin
  • 3 tbsp curry powder (I used 3, but part way through simmering added a dash more 'just in case')
  • 1 package of saffron yellow rice (I used the Mahatma's 99 cent packages since only cooking for 2 people)
  1. Over medium/medium high heat in a large skillet brown ground beef and onions.
  2. Drain grease.
  3. Add a very light coating of ground cumin over the meat and onions.
  4. Add potatoes and fry slightly stirring carefully to not smush them.
  5. Add garlic and stir quickly to prevent burning.
  6. Add curry and stir quickly to prevent burning.
  7. Add entire can of Rotel and stir.
  8. Turn down heat to low.
  9. Add chicken broth and peas and simmer for 20-30 minutes until sauce is thickened.
  10. While it's simmering - prepare rice (typically 20-30 minutes).  I prefer saffron rice - but can use any rice.
Also great to serve with naan....  but the naan I make takes over 6 hours, and I was looking for something quick.


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