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[20] [21] [22] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. [23] Keema matar (English: "peas and mince"), [24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas.
Pages in category "Indian soups and stews" The following 18 pages are in this category, out of 18 total. This list may not reflect recent changes. ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Pork stew or soup from the Visayas and Mindanao islands of the Philippines that characteristically uses pork ribs (or other bony cuts of pork) simmered until very tender, lemongrass (tanglad), string beans, starchy ingredients for a thicker soup (usually taro), and various other vegetables. Lobster stew: Spain: Chunky
Name Image Description Vegetarian/ Non-Vegetarian Machher Jhol: Fish with potol, tomato, chillies, ginger and garlic from Assam: Non-Vegetarian [1]: Pork jarpaa jurpie
List of Indian soups and stews; List of Indian spices This page was last edited on 24 June 2024, at 00:39 (UTC). Text is available under the Creative Commons ...
Hyderabadi marag or marag is a spicy mutton soup served as a starter in Hyderabad, India and part of Hyderabadi cuisine. It is prepared from tender mutton with bone. [1] [2] It is thin soup. [3] The soup has become one of the starters at Hyderabadi weddings.
Chakna or chaakna is a spicy stew, originating from the Indian subcontinent, made out of goat tripe and other animal digestive parts. It is a speciality among Hyderabadi Muslims. In all other parts of India, chakna refers to any snacks/finger foods for consumption with alcohol. The tripe stew includes chunks of liver and kidneys.