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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).
Mutton curry (also referred to as kosha mangsho, [1] lamb curry, [2] or goat curry [3] [4]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean .
Keema curry in a bun (pau), a popular Mumbai street food. In the Indian subcontinent, minced meat is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton (i.e., goat meat or chevon) or other kinds of meat with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, and spices
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]
Aloo gosht (lamb/mutton and potato curry) Qeema matar (ground-lamb and pea curry) Kofta; Chorba; Kebab (first introduced during Delhi Sultanate): [7] Tunde ke kabab (soft, tender patty-like kebab first prepared by Haji Murad Ali of Lucknow) Bihari kebab (meat-chunks roasted in open flame) Kakori kebab (first prepared in Uttar Pradesh, India)
Vegan Coconut Chickpea Curry. To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked ...
Chicken Curry with Vegetables: In Step 1, replace the lamb shoulder with about 3 pounds bone-in chicken parts. Follow the recipe, but in Step 3, after the mixture has cooked for about 15 minutes ...
Keema is a traditional South Asian meat dish. It is typically minced mutton curry with peas or potatoes. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs .