Keema matar
Keema matar (English: "pea and minced meat"),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic 'قیمه' (minced meat).
.jpg) Keema matar | |
| Alternative names | Matar Gosht |
|---|---|
| Type | House food |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent |
| Associated national cuisine | India, Bangladesh, Pakistan |
| Main ingredients | Minced meat and pea |
| Ingredients generally used | Indian spices |
| Similar dishes | Aloo keema |
| Other information | Aloo matar |
HistoryEdit
"Keema matar" was popularly eaten in the courts of Mughal India.
In Royal FamiliesEdit
In royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc. In Mughal families it was included in weekly menu.
NameEdit
The dish was named as "Keema matar" but now in common language it is spoken as "Matar Qeema".
IngredientsEdit
Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince). Meats used include ground goat meat lamb or beef.[2] All other ingredients include Indian spices and water with banaspati ghee.
See alsoEdit
ReferencesEdit
- ↑ Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.
- ↑ Goor, R.; Goor, N. (1999). Eater's Choice Low-Fat Cookbook: Eat Your Way to Thinness and Good Health. Houghton Mifflin Company. p. 23. ISBN 978-0-395-97104-8.
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