below are the two recipes. i did adjust the seasoning for the pakistani kima. i added a lot more seasoning that just a dash. don't go overboard, but just taste as you go. you'll know when to stop.
for the cucumber salad, just cut up cucumbers, lightly salt them, and let it sit to draw out all the water. as this sits, chop up tomatoes and some red onions. then drain the cucumber and use a paper towel to pat it dry. then combine the cucumbers, tomatoes and red onions. sprinkle with a dash of fresh cracked pepper. it goes really well by itself or with the yogurt sauce.
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Saute in skillet:
3 T butter (or substitute with olive oil)
1 cup onion, chopped
1 clove garlic, minced
1 lb ground beef
Brown well. Stir in:
1 1/2 T curry powder
1 1/2 t salt
2 tsp cinnamon,
1 tsp ginger,
1 T turmeric1 T cumin
2 cups tomatoes, diced
2 potatoes, diced (I used sweet potatoes)
2 cups peas or green beans or corn (or any other veggie you like!)
Cover and simmer 25 min. Serve w/ rice and pita.
1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper
Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can beprepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.