1 large onion finely chopped
3 tbsp peanut oil
2 cloves crushed garlic
1/2 tsp garam masala
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp chili powder
1 lb ground beef
4 medium tomatoes, chopped
1/2 cup frozen peas
1 pinch salt to taste
1 cup water
Directions
Brown ground beef in pan, drain and set aside.
In frying pan fry onion in peanut oil until it is
lightly browned. Mix the garlic and the spices, add to
the onion and fry gently for about one minute. Add
the meat. Add tomatoes, peas, pour in the water and
salt to taste. Simmer covered until meat is tender
and most of the liquid is absorbed and flavours merge,
about 45 minutes. Serve with boiled or fried rice and
a selection of accompaniments == Courtesy of Dale &
Gail Shipp, Columbia Md. ==
Servings: 2 servings
Keema Matar (Beef With Peas) Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Indian; Meat; Vegetable
The History of Recipes
Recipes as an idea can be traced back into distant history, certainly as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by the Romans. In his publication, he tells us how the roman meals were split into starters, main course and dessert, something that is very familiar to us today. Additionally, he recounts how the Romans used many different spices and herbs, including many that are still in use today for example basil, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, such as parsley and basil. The introduction of these new herbs and spices was responsible for a torrent in publications on food, some of which are now in private libraries. Over the next few hundred years, the wealthy families of Europe competed to lay on the most exotic meals, and as a result cooks and their recipe collections increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording the recipes of their peers. The arrival of TV brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Keema Matar (Beef With Peas) recipe.
