42 Reviews of Pakistani Kima (Hamburger Curry)

From: Mrs.R

On Dec 19, 2007

This is excellent! I made a few adaptations, not because I found anything wrong with the recipe, but just to use up ingredients I already had. I used 2/3 lb ground turkey and it still tasted great. I didn't dice or cook the tomatoes, just opened up a can of diced tomatoes and threw them in the mix. I used 3 small red potatoes(wish I would've used 4 or 5), and I used a can of peas because I didn't have green beans. I also added a bit of garam masala as suggested by others. With all these adaptations, I ended up with one of THE BEST meals I could've imagined. I will be making this on a regular basis!

From: Salesgirl

On Jan 26, 2007

Tired of all your "quicky" standards? This is the recipe to try. It is quick and easy to put together and just exotic enough to be a nice change. Really liked it and will make it again. Thank you!

From: Chef #431296

On Jan 16, 2007

I grew up in Pakistan....this is the easiest Kima recipe, and it's authentic enough for me. My daughter is vegetarian so I make it for her with Veggie Crumbles. It freezes well

From: Sccuddlers

On Feb 27, 2007

Very good! I added a 1tsp of garam masala like a previous poster suggested. So yummy! This will be a regular item from now on.

From: Zobeed

On Jan 10, 2007

Incredibly good! I added cayenne pepper to it for some heat. Also, didn't have any green beans, so added peas instead. Just delicious!

From: swiz58

On Apr 5, 2008

We liked this but I had to pump it up. I ended up doubling the curry and adding 1/8 tsp of each of the spices. I did use peas as per the other reviewers. I used 2 cups of diced tomatoes, I think I will just use the whole can next time. This is a keeper

From: AmandaMcG

On Aug 24, 2009

I loved how this recipe was so easy to make and had so much flavor. I was also happy to use up a can of green beans, a can of whole potatoes and a can of diced tomatoes that had been sitting in the kitchen cabinet for months. I live alone and usually cook for just myself so I'm going to freeze the leftovers as some of the other reviewers suggested. Thanks for sharing this recipe!

From: Laurarose24

On Jul 29, 2009

I really wanted this dish to be more authentically indian, including the spices. I doubled all the spices and added chinese chili-garlic sauce to kick up the heat. I also added milk and sour cream to give it more of a creamy curry flavor. I think this is on the right track, but missing some key ingredients.

From: Chef #506940

On Apr 17, 2008

Easy, quick, delicious. I used a can of diced tomatoes (added with the juices) instead of cooking fresh. I also upped the spices to 1/8 t each and used homemade garam masala in place of the curry powder. Next time I will make a double batch and try freezing it like another reviewer suggested.

From: CzarMike

On Apr 3, 2008

Exceptional, delicious, fast. I made it with ground turkey, and used olive oil in place of the butter. Very good