Pakistani Kima - Ground Beef Curry
AIP, Dairy-Free, Gluten-Free, Grain-Free, Low-Carb, Paleo, THM, Vegan, whole30
This ground beef curry (Pakistani Kima) is my most requested recipe. It's a great kid-friendly dish and is always a winner when company comes.
2 - 3
(I recommend coconut oil)
(I use 1/4 cup minced)
(any ground meat works well. See notes for vegan option)
(omit for AIP)
2 1/2 - 3
(about 1 1/2 14 oz cans--see AIP alternative above)
potatoes or sweet potatoes
(see low-carb options in notes. Use sweet potato for AIP)
2 1/2 - 3
(see notes for low carb/paleo options. Use snow peas for AIP)
Melt oil or butter in a large pan.
Add onion and garlic (if using minced, add a bit of water to reconstitute).
Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)
Add meat and cook thoroughly.
Add curry, salt and spices. Stir well.
Add potatoes and tomatoes to the pan. Bring to a simmering boil. Reduce heat, cover, and cook for about 10-15 minutes or until potatoes are done.
Add peas and cook until peas are done.
Serve alone or over rice or cauliflower as desired.
For Instant Pot
Melt oil or butter in a pan.
Place butter in Instant Pot and add onion, garlic, and meat (if using minced garlic, add a bit of water to reconstitute).
Cook thoroughly on saute feature (watch it carefully – garlic burns easily!)
Add curry, salt and spices.
Cook under high pressure set for 0 minutes then after 5 minutes release the pressure quickly.
Put the frozen peas in.
Cook it again under high pressure for 0 minutes and do a quick release of the pressure.
When you set your Instant Pot cooking time to "0 minutes," the Instant Pot will get up to pressure, then immediately switch to the keep warm function and start counting up.