Pakistani Kima Hamburger Curry Food

KHEEMA: INDIAN GROUND BEEF WITH PEAS

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.

PAKISTANI KIMA (HAMBURGER CURRY)

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.

KIMA

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.

PAKISTANI KIMA (BEEF OR VENISON CURRY)8

Steps:

• Melt oil in large pan and add the onion and garlic on low until the garlic begins to brown. Do not turn up garlic will burn easily before the onion is done.
• Add meat and cook thoroughly.
• Add curry, salt and other spices.
• Add potatoes, tomatoes and peas to the pan.
• Bring to a boil and reduce heat and simmer for 25 minutes or until potatoes are done.

SOUTH ASIAN-STYLE GROUND BEEF (KEEMA)

Steps:

• Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
• Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
• Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
• Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.