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<div>{{Infobox food<br />
| name = Keema Matar<br />
| image = Keema Matar (a dish from India).jpg<br />
| caption =Keema matar<br />
| alternate_name = Matar Gosht<br />
| country = [[Indian subcontinent]] <br />
| region = Indian subcontinent<br />
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]<br />
| creator = <br />
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| type = House food<br />
| course =<br />
| served =<br />
| main_ingredient = [[Ground meat|Minced meat]] and [[pea]]<br />
| minor_ingredient = [[Indian spices]]<br />
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| similar_dish = [[Aloo keema]]<br />
| other = [[Aloo matar]]<br />
}}<br />
'''Keema matar''' ([[English language|English]]: "pea and minced meat"),<ref>{{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}}</ref> also rendered '''Qeema matar''', is a dish from the [[Indian subcontinent]] associated with the [[Mughals]]. The term is derived from [[Chagatai language|Chaghatai Turkic]] 'قیمه' (minced meat).<br />
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==History==<br />
"Keema matar" was popularly eaten in the courts of [[Mughal India]].<br />
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===In Royal Families===<br />
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.<br />
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===Name===<br />
The dish was named as "Keema matar" but now in common language it is spoken as "Matar Qeema".<br />
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==Ingredients==<br />
[[File:Spicy Matar Keema1.jpg|right|thumb|Keema Matar with [[Indian spices]]]]<br />
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.<ref>{{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]}}</ref> All other ingredients include Indian spices and water with banaspati ghee.<br />
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==See also==<br />
* [[Aloo matar]]<br />
* [[List of legume dishes]]<br />
* {{Portal-inline|Food}}<br />
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==References==<br />
{{reflist}}<br />
{{Bangladeshi dishes}}<br />
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[[Category:Ground meat]]<br />
[[Category:Indian cuisine]]<br />
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{{india-cuisine-stub}}<br />
{{bangladesh-cuisine-stub}}</div>71.167.47.46