1/2 cup ghi
3 medium onions, finely chopped
1 1 thick piece of ginger peeled & mi, nced
5 garlic clove, peeled/minced
6 whole cloves
1/2 tsp cinnamon
1 tbsp powdered coriander
1 tbsp powdered cumin
1 tsp turmeric
1 tsp salt
1/4 tsp red pepper
3 tbsp tomato paste
2 tbsp yogurt, plain
2 lb lamb, ground
1 cup peas
Directions
Heat butter or margarine in wide pot. Add onions and
saute until they brown lightly. Add spices and stir
well. Add tomato paste and yogurt and cook 10
minutes. Add lamb, breaking it into fine mince with a
wooden spoon. Make sure the mixture has no lumps.
Bring to a boil, lower heat and cook 50 minutes. Add
peas and simmer to heat through. Serve with naan or
rice.
Yield: 8 servings as part of a large meal.
Recipe from Louisville pediatric cardiologist Surgeet
Singh in Food Editor Sarah Fritschner's 01/28/90 "Home
Cooking Indian Style" article in "The (Louisville, KY)
Courier-Journal 'Magazine.'" Pg. 26. Posted by Cathy
Harned.
Servings: 8 servings
Keema Mattar (Northern India) Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
Experts have found proof that recipes existed way back into the far past, in fact as far back as ancient Egypt, and maybe even further. Having said that, sadly, these early cook books were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the Roman chefs were skilled in the use of a good variety of spices, including some that we all recognise for example basil, rue and dill. Closer to modern times, we have some interesting books which appeared in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that appears on menues today, but instead accounts of the types of food enjoyed by the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and spices created an explosion in manuscripts on cookery, some of which are now in private cookery archives. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Keema Mattar (Northern India) recipe.
