Keema matar

{{Infobox food

| name = Keema Matar

| image = Keema Matar (a dish from India).jpg

| caption =Keema matar

| alternate_name = Matar Gosht

| country = Indian subcontinent

| region = Indian subcontinent

| national_cuisine = India, Bangladesh, Pakistan

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| type = House food

| course =

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| main_ingredient = Minced meat and pea

| minor_ingredient = Indian spices

| variations =

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| similar_dish = Aloo keema

| other = Aloo matar

}}

Keema matar (English: "mince and peas"),{{cite book | last=Narain | first=P. | title=The Essential Delhi Cookbook | publisher=Penguin Books Limited | year=2000 | isbn=978-93-5118-114-9 | url=https://books.google.com/books?id=lwt7O80fshwC&pg=PT54 | page=pt54}} 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

"Keema matar" was popularly eaten in the courts of Mughal India.

=Name=

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 =

A popular variation of this dish is aloo keema (potatoes and minced meat).{{Cite web |last=Jamil |first=Tressa |date=2021-12-20 |title=Aloo Keema (Ground Beef and Potato Curry) |url=https://jamilghar.com/aloo_keema/ |access-date=2022-11-04 |website=Jamil Ghar |language=en-US}} It is commonly cooked in North Indian and Pakistani households.

Keema is also used as a filling for samosas.{{Cite web |title=Keema Samosa Recipe: How to Make Keema Samosa Recipe {{!}} Homemade Keema Samosa Recipe |url=https://recipes.timesofindia.com/recipes/keema-samosa/rs53723352.cms |access-date=2022-11-04 |website=recipes.timesofindia.com |language=en}}

Ingredients

File:Spicy Matar Keema1.jpg]]

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.{{cite book | last=Goor | first=R. | last2=Goor | first2=N. | title=Eater's Choice Low-Fat Cookbook: Eat Your Way to Thinness and Good Health | publisher=Houghton Mifflin Company | year=1999 | isbn=978-0-395-97104-8 | url=https://archive.org/details/eaterschoicelowf0000goor | url-access=registration | page=[https://archive.org/details/eaterschoicelowf0000goor/page/23 23]}} All other ingredients include Indian spices and water with banaspati ghee.

References

Category:Ground meat

Category:Indian cuisine