KIMA
This was a family-favorite as I was growing up. It's fast and easy. Serve on a bed of rice.
Provided by Fireman Bill
Categories World Cuisine Recipes Asian
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium heat. stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.
- Stir beef into onion mixture; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat from beef mixture.
- Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 14.5 g, Cholesterol 92.5 mg, Fat 30.7 g, Fiber 4.9 g, Protein 22.6 g, SaturatedFat 15.8 g, Sodium 1052.9 mg, Sugar 5.9 g
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.
Provided by Kaarin
Categories Curries
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 362.6, Fat 21.1, SaturatedFat 9.8, Cholesterol 80, Sodium 831.2, Carbohydrate 23.9, Fiber 4.8, Sugar 4.8, Protein 20.5
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
KEEMA (INDIAN-STYLE GROUND MEAT)
Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Provided by ajr
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g
KIMA
Make and share this Kima recipe from Food.com.
Provided by marycate
Categories Pakistani
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In skillet cook beef, onion, and garlic till meat is browned; pour off fat.
- Stir in remaining ingredients except coconut and rice.
- Cover; simmer 20-25 minutes or until vegetables are tender.
- Sprinkle with coconut.
- Serve with hot cooked rice.
Nutrition Facts : Calories 275.1, Fat 11.8, SaturatedFat 4.5, Cholesterol 51.4, Sodium 691.7, Carbohydrate 23.8, Fiber 4.7, Sugar 5.3, Protein 18.7
KEEMA WITH PEAS AND RICE
Many versions of this minced meat recipe show up all-across India. Similar in style to chili, keema uses ground lamb (traditionally mutton) or beef that's slow simmered in fragrant spices and vegetables. We used garam masala and turmeric, but cardamom, cumin, coriander and cinnamon are also common additions.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
- Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
- Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
- Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.
Nutrition Facts : Calories 530, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 106 milligrams, Sodium 661 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 38 grams, Sugar 8 grams
INDIAN BEEF KEEMA WITH CARROTS & POTATOES
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
Provided by Jennifer Joyce
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
- Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
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