Ingredients
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.
Servings: 8 servings
Keema Mattar Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is possible to trace the history of written recipes back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later, we have two interesting cookery books published in the 14th Century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are not about the indian food that we all know today, but rather accounts of the types of meals eaten by the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the Middle-East, such as coriander, parsley, and basil. These new herbs and spices created a torrent in recipe manuscripts, most of which are now in private cookery archives. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Keema Mattar recipe.
