Alternative names | Matar Gosht |
---|---|
Type | House food |
Place of origin | Indian subcontinent |
Region or state | Indian subcontinent |
Associated cuisine | India, Bangladesh, Pakistan |
Main ingredients | Minced meat and pea |
Ingredients generally used | Indian spices |
Similar dishes | Aloo keema |
Other information | Aloo matar |
Keema matar (English: "mince and peas"),[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) which is cognate with Turkish kıyma (minced or ground meat).
History[edit]
"Keema matar" was popularly eaten in the courts of Mughal India.
Name[edit]
The dish was originally called "keema matar" but is referred to as "matar qeema" nowadays. In Pakistan, due to the way the letter ق is pronounced, the dish is spelled with a "q" (qeema), but in India and Bangladesh it is written with a "k" (keema).
Variations[edit]
A popular variation of this dish is aloo keema (potatoes and minced meat).[2] It is commonly cooked in North Indian and Pakistani households.
Keema is also used as a filling for samosas.[3]
Ingredients[edit]
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.[4] All other ingredients include Indian spices and water with banaspati ghee.
See also[edit]
References[edit]
- ^ Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.
- ^ Jamil, Tressa (2021-12-20). "Aloo Keema (Ground Beef and Potato Curry)". Jamil Ghar. Retrieved 2022-11-04.
- ^ "Keema Samosa Recipe: How to Make Keema Samosa Recipe | Homemade Keema Samosa Recipe". recipes.timesofindia.com. Retrieved 2022-11-04.
- ^ 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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