Khans Kima

Ingredients

• 500 g Beef mince, crumbled
• quite a lot Peas
• as desired Potatoes, optional
• 2 Yellow onions, chopped
• 1 dollop Cooking oil, instead of ghee
• 2 Garlic, pressed
• 10 ml Salt
• 5 ml Paprika
• 5–10 ml Garam masala
• 5 ml Ground cumin
• 5 ml Ground ginger
• 10 ml Ground coriander
• 5 ml Ground turmeric
• 10 ml Curry powder
• 1/2 can Tomatoes, or 2 whole tomatoes, chopped

Method

1. 01

   Mix the spices and garlic

   Combine the salt, paprika, garam masala, cumin, ginger, coriander, turmeric, curry powder, and pressed garlic thoroughly so the seasoning is ready to add all at once.

2. 02

   Warm the oil and soften the onions

   Heat the cooking oil over medium-high heat, then add the chopped onions. Cook until soft and translucent, lowering the heat slightly if the onions begin to brown too quickly.

3. 03

   Sweat the spices and add tomatoes

   Stir the garlic spice mixture into the softened onions and cook briefly, stirring constantly so it does not catch. Add a splash of water if it dries, then stir in the tomatoes and cook until the excess watery liquid reduces.

4. 04

   Crumble in the beef

   Add the crumbled beef to the spiced tomato base and stir repeatedly, breaking up every lump. Cook until the mince is evenly coated and crumbly rather than remaining in large pieces.

5. 05

   Add vegetables and simmer for 45–60 min

   Stir in the peas and optional potatoes, make sure the mixture is hot, then reduce the heat to low. Simmer gently for 45–60 minutes, stirring when needed to prevent sticking, until the flavors deepen and the potatoes are tender if used.

Note

Use regular cooking oil in place of ghee as preferred. The 10-minute prep time is an estimate; add peas generously, use potatoes only if desired, and splash in water if the spices begin to catch.