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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.
Name Image Description Vegetarian/ Non-Vegetarian Machher Jhol: Fish with potol, tomato, chillies, ginger and garlic from Assam: Non-Vegetarian [1]: Pork jarpaa jurpie
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Stews – 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, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef.
Nihari (Hindi: निहारी; Bengali: নিহারী; Urdu: نہاری) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow.
Not only did I want my non-Indian husband to properly pronounce the baby’s name, but I even anticipated the way a teacher would read it out loud in front of the whole class on the first day of ...