Pakistani Kima

Browned meat combined with warm spices, the subtle sweetness of the potato, and the mild acidity of the tomatoes create an ideal one-pot meal.

Ingredients for Pakistani Kima

1 1/2 pounds of ground meat, such as turkey or beef

1 cup of chopped onion

3 garlic cloves, coarsely chopped

1 tablespoon of coconut oil

Spices:

1 level tablespoon of The Spice Apothecary's What's your Curry?

1 teaspoon of kosher salt

1 teaspoon of black pepper

1/2 teaspoon of cinnamon

1/2 teaspoon of cumin

1/2 teaspoon of paprika

1/2 teaspoon of oregano

1/2 teaspoon of powdered ginger

2 whole bay leaves

1 large sweet potato (about 2 cups)

1 cup of dried lentils

1 cup of broth

One 28-oz can of diced tomatoes with juice

1 cup of peas

Scallions for garnish

Directions

Chop a medium onion and slice 3 garlic cloves; saute the onions and garlic in coconut oil in your Instant Pot pressure cooker for about 5 minutes until softened.

Add in the ground meat and saute another 8 minutes until lightly browned; drain the excess fat if using ground beef.

Add all spices to the meat and onion mixture and stir to combine.  You want to toast the spices a bit to cook out the raw flavor.

Peel & dice 1 large sweet potato (about 2 cups), rinse one cup of dried lentils and measure one cup of broth and one 28 oz can of diced tomatoes with juice.  Place all in the pot and stir.

In an electric pressure cooker, close the lid and set for 12 minutes of pressure cooking.  Let the steam release naturally and open the lid after the pressure has subsided.

Remove the bay leaves and discard.

Add in a cup of peas and gently stir to combine.  Replace the lid and let sit for about 5 minutes until the peas are warmed through.

Re-season with kosher salt and black pepper if necessary

The recipe may be adapted for stovetop cooking.

Enjoy!

For step-by-step instructions with photos, check out the Pakistani Kima recipe on our food blog, Simply Sundays.

What's your Curry?

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