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
Experts have tracked the existance of recipes way back into antiquity, certainly as far as the early Egyptians, and maybe further still. Having said that, these, early records were just primitive pictorial recipes for preparing food.
Interestingly, the oldest recipe in existence, according to experts are some stone tablets in Sumerian which show 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 those who drank it feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvre, main meal and desserts, something we still use today. He also tells us how the ancient chefs made use of a wide range of aromatic flavours, including a few you will know for example bay, fennel and dill. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to lay on the best banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes of the day. By the arrival of the 1900s, cookery books were highly popular due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Keema Matar (Beef With Peas) recipe.
