Recipes: Pakistani Kima

I haven't made this in a long time, but as I prepared it today the aroma of it reminded me of how often we used to have it.  It is a completely unique one-dish meal that can be customized based on what you have on hand as long as you have curry (that really is not an optional ingredient unless you want it to taste completely unlike the original version).  I will copy the recipe exactly as it is in my More-with-Less Cookbook by Longacre and then I will parenthetically list the variations that I did.  Serve it with rice; today my rice is baking while I type this.

Pakistani Kima

Saute in skillet:

3 T. butter (or margarine--but I never use that!)
1 C. chopped onion
1 clove garlic (I always do at least 2; I loooove garlic)

Add:

1 lb. ground beef (no ground beef in the freezer so I boiled 4 chicken thighs and shredded them)

Brown well (I skipped this step because the chicken was already cooked when I put it in skillet)
Stir in:

1T curry powder (obviously, you will want to use more or less of this based on taste. 1T is a lot, I probably use half that).
1.5 t salt
dash pepper
dash each cinnamon, ginger, and tumeric (I used cinnamon and poultry seasoning)
2 C cooked tomatoes (used two cans of no salt added diced tomatoes)
2 potatoes, diced (used sweet potatoes)
2 C. frozen peas or green beans (I used the rest of a bag of frozen mixed veg's, probably 1.5 C)

Cover and simmer 25 minutes.