Kima (Ground Beef and Peas)

Kima is a deliciously spiced South Asian dish that combines the rich flavors of ground beef, peas, and fragrant curry spices. This dish is not only easy to prepare but also provides a hearty, comforting meal that pairs perfectly with rice. The addition of coconut adds a delightful hint of sweetness, balancing the spices beautifully.

Whether you’re looking for a quick weeknight dinner or a meal to impress guests, Kima is a fantastic choice. It’s a versatile recipe that allows you to use ground lamb or turkey as substitutes for beef, and you can adjust the spice level to your preference. Serve it with warm rice or flatbread to soak up the flavorful sauce!

Full Recipe:

3 tablespoons butter

1 cup chopped onion
1 clove garlic, minced
1 pound ground beef

2 medium tomatoes, chopped
1 cup frozen peas
1 tablespoon Masala curry powder

1 ½ teaspoons salt
1 teaspoon paprika
½ teaspoon chili powder

1 pinch ground black pepper
¼ cup flaked coconut, or to taste

Directions:

Melt the butter in a skillet over medium heat. Add the onion and garlic; cook and stir until the onion is translucent, about 3 to 5 minutes.

Stir in the ground beef and cook until crumbly and no longer pink, about 5 to 10 minutes. Drain the excess fat.
Add the chopped tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper to the beef mixture. Stir and let it simmer until thickened, approximately 20 minutes.
Garnish with flaked coconut and serve hot.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings

Kima is a traditional dish with roots in South Asian cuisine, particularly popular in Indian and Pakistani households. The name “Kima” or “Keema” refers to minced or ground meat, often cooked with a variety of spices and vegetables. It’s a versatile dish that can be made with various types of meat like beef, lamb, chicken, or turkey, and is commonly paired with rice, naan, or other flatbreads.

This particular version of Kima highlights the simplicity and bold flavors of ground beef cooked with aromatic spices such as Masala curry powder, paprika, and chili powder. The addition of peas not only adds a pop of color but also a slight sweetness that balances the savory and spicy components. The flaked coconut garnish adds a subtle sweetness and texture that elevates the dish, offering a pleasant contrast to the spiced beef.

One of the reasons this recipe has become a favorite is its ease of preparation. It’s a one-pan meal that comes together in less than 30 minutes, making it perfect for busy weeknights. Additionally, the ingredients used are typically pantry staples, which means you don’t have to make special trips to the grocery store.

Customization Tips:

Meat Substitutes: While beef is a popular choice for this recipe, you can easily swap it with ground lamb, turkey, or chicken for a different flavor profile.
Vegetarian Option: To make a vegetarian version, you could replace the meat with hearty vegetables like potatoes, lentils, or even tofu.

Spice Levels: You can adjust the heat by increasing or decreasing the amount of chili powder. If you prefer a milder dish, consider omitting the chili powder altogether or adding a dollop of yogurt when serving to cool the spices.
Serve with: Traditionally, Kima is served over a bed of rice, but it can also be paired with naan or roti for a complete meal. For an extra layer of flavor, serve with a side of cucumber raita or a simple salad.

Nutritional Benefits:

The recipe offers a balanced profile of macronutrients:

High in Protein: With 23g of protein per serving, it’s a great option for those looking to increase their protein intake.
Fiber-Rich: The peas add a good amount of fiber, making the meal not only satisfying but also beneficial for digestion.
Rich in Iron and Potassium: The beef provides a significant amount of iron, while the tomatoes and peas contribute to the potassium content, which is essential for maintaining heart and muscle function.

Cultural Significance:

Kima dishes have been part of South Asian culinary traditions for centuries and have traveled across the world due to migration and trade routes. It is often served at family gatherings, festivals, and as a comforting meal at home. Many versions exist, with regional variations, but the essence of Kima remains the same— a flavorful, spiced minced meat dish that nourishes and satisfies.

Historical Context:

Kima, also known as Keema, has a rich history in South Asian and Middle Eastern cuisines. The dish dates back centuries, with roots in Mughal kitchens, where royal chefs would prepare minced meat delicacies for emperors. In Persian, “Keema” means minced meat, and the dish likely spread throughout the Indian subcontinent during the Mughal Empire’s rule. Over time, Kima became a staple in Indian, Pakistani, and Bangladeshi households, evolving into various regional specialties. Today, it’s also enjoyed in other parts of the world, particularly in countries with a significant South Asian diaspora.

Key Ingredients Breakdown:

Ground Beef (or Lamb): Ground beef is the star ingredient, providing a rich, meaty flavor that absorbs the spices beautifully. Traditionally, lamb was often used, especially in North India and Pakistan, but beef has become popular in many modern recipes. You can also use turkey or chicken for a lighter variation.

Spices:
- Masala Curry Powder: A blend of ground spices typically including cumin, coriander, turmeric, and garam masala. The spice blend is essential to giving Kima its distinctive flavor, with a warm, earthy, and slightly spicy profile.
- Paprika & Chili Powder: These spices add layers of warmth and heat, which can be adjusted according to taste.
- Black Pepper: Adds a sharp, pungent heat, balancing the other flavors.
Peas: Peas add a touch of sweetness and a pop of color to the dish. This makes Kima not only flavorful but visually appealing. Frozen peas are typically used, which makes this recipe convenient for any time of year.
Coconut (Optional Garnish): Coconut flakes, while not universally included in all Kima recipes, introduce a sweet, nutty contrast to the spiced meat. It’s a nod to South Indian and Sri Lankan versions of the dish, where coconut is a common ingredient in many curry dishes.

Regional and Global Variations:

Indian Kima with Potatoes (Keema Aloo): In India, one of the most common variations is Keema Aloo, which incorporates diced potatoes. The potatoes absorb the spices beautifully and make the dish heartier. Some versions also include carrots or bell peppers for added texture.
Pakistani and Afghan Kima: In Pakistan and Afghanistan, Kima is often prepared with lamb and flavored with additional spices like cinnamon, cloves, and cardamom for a deeper, more aromatic profile. It’s usually served with naan or roti, making it a popular dish for lunch or dinner.
Bangladeshi Keema Bhuna: In Bangladesh, a variation called Keema Bhuna is common, where the meat is cooked with a generous amount of onions, ginger, and green chilies, resulting in a thicker, more concentrated sauce.

Kima in the Caribbean: Thanks to the Indian indentured laborers brought to the Caribbean, Kima has become popular in countries like Trinidad and Tobago. There, it’s often spiced with additional herbs and served with roti or even tucked into doubles (a Trinidadian street food with fried bread and curried chickpeas).

Serving Suggestions:

With Rice: The most common way to enjoy Kima is over a bed of steamed rice. The rice helps to balance out the richness of the spiced meat and soaks up the flavorful sauce. Basmati rice is particularly well-suited for this dish due to its light, fragrant nature.
With Flatbreads: Serve Kima with Indian flatbreads like naan, roti, or chapati. The soft, warm bread is perfect for scooping up the meat and sauce, creating a more immersive eating experience.

As a Filling: Kima makes an excellent filling for samosas, empanadas, or even stuffed inside bell peppers for a fusion-style dish. It’s versatile enough to be transformed into appetizers or snacks, making it great for parties or gatherings.
With Accompaniments: Serve Kima with a cooling side like cucumber raita or yogurt, which helps offset the heat from the spices. A side of pickled vegetables (achaar) or a fresh salad of cucumbers, tomatoes, and onions can also complement the flavors well.
Make It a Brunch Dish: In some regions, Kima is even enjoyed for breakfast. You can crack eggs directly into the pan while the Kima is simmering to create a hearty brunch dish, similar to shakshuka.

Nutritional Information and Health Benefits:

High Protein Content: With 23g of protein per serving, Kima provides a significant portion of your daily protein needs. This is especially important for muscle repair and growth.
Rich in Vitamins and Minerals: The combination of beef and peas offers essential nutrients like iron, potassium, and Vitamin C. Iron from the beef is particularly beneficial for improving blood health and preventing anemia.
Low in Carbohydrates: For those following a low-carb diet, Kima is an excellent option when paired with alternatives like cauliflower rice or served alone with a side salad.

Customizable to Different Diets: By substituting the ground beef with turkey or chicken, you can lower the fat content of the dish. Additionally, for a vegetarian option, you can swap the meat with lentils or textured vegetable protein (TVP), making it suitable for a plant-based diet.

Cultural Importance and Traditions:

Kima is more than just a meal—it carries cultural significance, especially in South Asian homes. It’s often a family-favorite dish, passed down from generation to generation. It’s common to find Kima served at gatherings, family dinners, or during Ramadan in Muslim households, where it’s prepared as part of the Iftar meal to break the fast.

Kima’s adaptability is one of its strongest attributes. Whether you’re cooking for a weeknight dinner or for a festive occasion, it can be adjusted to fit various needs. Its ability to be made in large batches also makes it a go-to dish for meal prep or feeding large groups, which is why it’s frequently seen at potlucks and family reunions.

Pairing Suggestions:

Beverage: Pair Kima with a light, refreshing drink like a mint lemonade or a mango lassi to balance the spices. If you’re looking for something less traditional, a cold beer or dry white wine can complement the bold flavors well.
Dessert: Follow up a savory Kima meal with a traditional Indian dessert like gulab jamun (fried dough balls in syrup) or kheer (rice pudding) for a sweet finish. The contrast between the spiced main course and the sweet dessert will leave a lasting impression on your guests.

Conclusion

Kima is a flavorful and versatile dish that brings together the rich culinary traditions of South Asia. Whether made with beef, lamb, or other proteins, it offers a perfect balance of spices and textures, making it a hearty, comforting meal. Its simplicity, adaptability, and cultural significance make it a must-try recipe for any food enthusiast. Whether served with rice, naan, or enjoyed as a standalone dish, Kima is sure to impress with its bold flavors and ease of preparation.