Recipe for Paleo-style Pakistani Kima – a delicate mince curry made from lean steak mince, cauliflower, beans and tomatoes
1 onion – peel and chop finely
2 garlic – crush, peel and chop finely
600g steak mince
1/2 head cauliflower – cut into small florets
300g green beans – cut into 3cm pieces
2 tins tomatoes
2 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric
1 tsp salt (coarse ground from your pantry)
1/2 tsp pepper (coarse ground from your pantry)
3 tbsp butter (from your pantry)
olive oil, salt & pepper (from your pantry)
Melt the button in a large pan over medium heat. Sauté onion and garlic for 4 to 5 minutes until onion is translucent. Turn up the heat to medium high and add the steak mince and break up with a spoon. Stir and cook until meat is nice and brown.
Now add the curry, cinnamon, ginger, turmeric, salt and pepper. Stir well. Add tinned tomatoes – including the liquid – and crush with a spoon (or potato masher). Add cauliflower and green beans and stir. Taste to check seasoning and add more salt and pepper if needed.
Once the mixture is simmering, turn the heat down to medium-low and leave to cook for about 20 minutes, stirring occasionally. You’ll know its cooked when the cauliflower is tender enough to push a fork into it.
To serve, divide the mixture between the serving bowls and enjoy.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.