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
Experts have proved the existance of recipes back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these old cook books were just simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history are some tablets in ancient 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 making anyone who tried it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius created a collection of scripts detailing recipes prepared by wealthy Romans. He describes how the meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the ancient chefs were skilled in the use of a wide range of herbs, including some that we all recognise like thyme, mint and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new tastes created an eruption in books on cooking, many of which still exist in private cookery archives. For the centuries that followed, the rich families of Europe competed to lay on the best banquets, and consequentially the best chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking publications are highly popular due to better eduction, people having increased free time and having more money. The introduction of the TV brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Keema Mattar recipe.
