Keema Matar
Keema matar (English: "pea and minced meat")[1] is a dish from the Indian subcontinent associated with the Mughals.
.jpg.webp) 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 |
History
"Keema matar" was popularly eaten in the courts of Mughal India.
In Royal Families
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.
Name
The dish was named as "Keema matar" but now in common language it is spoken as "Matar Qeema".
Ingredients
Keema Matar with Indian spices
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 also
- pea
- Mince
- aloo matar
- List of legume dishes
Food portal
References
- 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.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.