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contributed by Barbara of Tanzania 5.0:
Kima is a mixture of ground meat and vegetables in a tomato-based curry sauce. I used to always make it with ground beef (or sometimes lentils if I was feeling vegetarian). The last time I made it, here in Tanzania where I am now living, I couldn’t find ground beef and ended up with ground goat meat. And it was really tasty! So here’s my newly-developed recipe for goat kima!
Ground goat meat: 1 lb. (or ground beef or cooked lentils)
Onions: 2 large
Tomatoes: 1 lb.
Potatoes: 2 or 3 medium
Green Beans: 1/4 lb. fresh or frozen (or frozen peas)
Garlic: 5 or 6 cloves
Green Pepper: 1
Tomato Paste: 1 foil packet (probably the same as the small can)
Curry Powder: 1 Tbsp
Cinnamon: 1 Tbsp
Ginger: 1 tsp
Cloves: 1 tsp
Turmeric: 1/2 tsp
Black Pepper: 1/4 tsp
Red Pepper: 1/4 tsp
Rice: 2 cups uncooked
Coconut Milk: 14-oz can
For this recipe, precise ingredient amounts are not important. As a matter of fact, everything I just listed is kind of a guess, from memory, because I lost the written recipe somewhere. And because I just throw stuff in without measuring. Especially for the spices, taste and adjust. The version above should be pretty mildly spiced.
Mince the garlic. Chop the onions, tomatoes, potatoes, and green pepper into a large dice. Cut the green beans into 1-inch pieces.
Brown the meat. Drain excess fat.
Add the onions and garlic and cook for a few minutes.
Add the spices and stir, coating the meat and onions.
Add the tomatoes and tomato paste and stir. If needed, add some water to thin sauce for cooking. Simmer, covered, for 10-15 minutes, until tomatoes start to break down and bind into a nice sauce. (You can substitute a 28-oz can of tomato sauce and a 14-oz can of diced tomatoes for the fresh tomatoes and paste.)
Add the potatoes and green beans. Simmer until they start to soften.
Add the green peppers. Simmer until all the vegetables are tender.
The end result should be meat and vegetables bound together in a fairly dry sauce. Adjust the sauce with more or less water and cooking covered or uncovered. Cook until the vegetables are as crisp or tender as you like them.
Serve with coconut rice. Cook rice as usual, except substitute canned coconut milk for about half of the water. Also good served with couscous.
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