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Keema matar (English: "mince and peas"), [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) which is cognate with Turkish kıyma (minced or ground meat).
1 garlic clove, crushed or minced; 2 medium red onions, sliced into 1/ 4-inch rings; 1 14-ounce can unsweetened coconut milk; 1 / 4 cup cup water, plus more if needed; 2 cup peas, fresh or frozen ...
Keema matar (English: "peas and mince"), [24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas. Kosha mangsho (also referred to as Mutton curry or lamb curry [25]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [26] [27] [28]
Curry consisting of potatoes (aloo) cooked with meat , usually lamb, mutton or beef, in a shorba gravy [1] [2] Baeckeoffe: Alsace: casserole Braised meat, onions and potatoes [3] [4] Bangers and mash: Great Britain: pairing Traditional pairing of sausages and mashed potato, usually served with onion gravy and often with fried onions and peas [5 ...
They show us how to make a richly flavor chickpea curry in under five minutes and a decadent chocolate, caramel and peanut butter tart with just five ingredients. 5-Minute Chickpea Curry by Dave ...
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Ghugni of West Bengal (with coconut and potato slices), made from dry white peas. In Bihar, green chickpeas or freshly harvested green peas are used for the dish. They are lightly pan-fried in mustard oil with some cumin seeds and green chillies and are not curried like eastern Indian versions. [6] In Bengal, ghugni is made from dry white peas. [7]
1 jalapeño, finely minced (remove the seeds for less heat) 1 tbsp lime juice; 6 cup peanut or groundnut oil; 10 oz frozen peas; 7 cup water; 3 bay leaf; 1 cup split and hulled mung dal; 2 tbsp ...