Keema Matar

Keema Matar
Alternative names	Matar Gosht
Type	House food
Place of origin	Pakistan, India, Bangladesh
Region or state	Indian subcontinent
Created by	Unknown
Invented	Unknown
Main ingredients	Mince and pea
Ingredients generally used	Indian spices
Similar dishes	Aloo keema
Other information	Aloo Matar
	Cookbook: Keema Matar; Media: Keema Matar;

Keema matar (English: "pea and minced meat")^[1] is a dish from the Indian subcontinent associated with the Mughals.

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.

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.

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[1] Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.

[2] 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.