Template:Infobox food Keema matar (English: "pea and minced meat"),[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).
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
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
References
Template:India-cuisine-stub
Template:Bangladesh-cuisine-stub