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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).
It is a flatbread recipe stuffed with spiced and minced lamb or beef filling. It is somewhat similar to Mughlai paratha and can be called the precursor of Mughlai paratha. Mughal rule mostly influenced the cuisine of the administrative capitals of the Bengal Subah , like Dhaka and Murshidabad , rather than the rural part of it. [ 6 ]
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 .
Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Add the lamb and stir until evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 3 hours. 2. Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil. Season lightly with salt and pepper.
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]
Follow the recipe, but in Step 3, after the mixture has cooked for about 15 minutes, add 1 pound waxy red or white potatoes, peeled and cut into 2-inch chunks, and 3 large or 4 medium carrots ...
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Punjabi Dhabe da keema – Finely chopped meat; Khichra – Indian cuisine; Khorkhog – Mongolian dish; Indian style mutton kofta – Middle Eastern and South Asian meatballs; Kokoretsi – Grilled lamb or goat intestines [16] Mutton korma – Dish originating in the Indian subcontinent