Tuesday, October 20, 2015

'Alaskan' Kima

Kima, or Keema, means finely chopped and usually refers to a dish with minced meat, potatoes and peas. It's popular in certain cultures, often found in Indian and South Asian cuisine. I love this dish - it's quick and easy and if you like curry, you'll love it! It's simple to make ahead of time and just warm up before serving, making it a perfect meal after a hike on a brisk fall day. I used ground moose meat for this recipe. If you're fortunate enough to live where you can harvest wild game, by all means use it, but of course you can use beef and it tastes just as good...well, almost :) ~Patti
2 tablespoons oil
1 garlic clove
1 cup onion, diced small
1-2 cups peas
3-4 small potatoes
1 (14 oz.) can diced tomatoes, undrained
1 pound ground moose meat 
2 tablespoons curry (I used a mix of hot and mild)
2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon turmeric
1/8 teaspoon ginger

Serves: 6

Gather your ingredients. Measure spices, and chop onion and potatoes.

Make sure to dice potatoes small so they cook in a reasonable amount of time.

Heat oil in a non-stick pan. Saute onions and garlic. 

I left the garlic whole, but smashed. It doesn't burn liked minced garlic and it imparts plenty of garlic essence and flavor.  

Add meat to pan and brown, breaking it up as it cooks. Add spices.

Then add potatoes, peas, and the can of tomatoes (along with the juice). Give it a stir and bring to a boil. Reduce heat to simmer and cover. Let it cook for about 20-25 minutes until potatoes are fork tender.

Serve yourself a nice helping and enjoy.

I have used leftovers to fill samosa's (savory little dough pockets). Just put everything in a food processor and pulse gently so you have more of a minced filling. 

These are potatoes from the potato farm behind my house. I love having these beautiful fields as a view. The pink blossoms indicate red potatoes and the white let you know the potatoes are white or yellow - cool!

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