Pakistani Kima

Is this a real Pakistani recipe?  I have no idea.  Let’s go with yes… totally authentic.  Authentic or not, it is really simple and really delicious.  BONUS:  it’s a one pot wonder.  I was first introduced to this recipe by Wellness Mama.   I have made this several times since that introduction and have altered it to our personal preferences.  There is a lot of flexability with this recipe– you can switch up the vegetables to your liking or to whatever you have on hand.  Give it a try and let me know what you think!

Here’s what you need:

• 2 lbs. ground beef
• 1 stick of butter (or 1/2 cup of fat of choice)
• 1 large onion, peeled and diced
• 1 7 oz. jar of tomato paste
• 1/2 of a butternut squash, peeled and diced
• 2 Tbsp. curry powder
• 3 tsp. salt
• 2 heaping tsp. of each of the following:  cinnamon, ginger, turmeric, garlic powder
• 1 tsp. black pepper
• 8 oz. fresh baby spinach
• handful of fresh cilantro, chopped fine
• sour cream (optional)

NOTE:  I also use the following variations.  

Use 4 diced sweet potatoes, white potatoes or a small head of cauliflower in place of the butternut squash.

Use green beans, peas, kale or broccoli instead of the spinach.

Here’s what you do:

1. In a large skillet, heat butter over medium heat.
2. Add onion and saute until it begins to soften.
3. Add ground beef and stir around as it begins to brown.
4. Add tomato paste and seasonings; stir well.  Brown the beef.
5. Add the butternut squash, reduce heat to medium low and cover for 10-15 minutes.
6. Add baby spinach and continue to cook (covered) over medium low heat until the vegetables are cooked through.
7. Stir in cilantro at the end.
8. Plate and top with sour cream, if desired.