Keema matar ( English: "peas and mince"), also rendered Qeema matar, is a dish from the

Indian subcontinent The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...

associated with the

Mughals The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...

. 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). It is commonly cooked in North Indian and Pakistani households. Keema is also used as a filling for samosas.

Ingredients

Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince). Meats used include ground

goat meat Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...

lamb or beef. All other ingredients include Indian spices and water with banaspati ghee.

References

Ground meat Indian cuisine {{bangladesh-cuisine-stub

History

Name

Variations

Ingredients

See also

References