Keema matar
Keema matar (English: "pea and minced meat"), also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat). History. "Keema matar" was popularly eaten in the courts of Mughal India. In Royal Families. In royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc. In Mughal families it was included in weekly menu. Name. The dish was named as "Keema matar" but now in  common language it is spoken as "Matar Qeema". In Pakistan due to the letter ق, it is pronounced "Qeema", but in India and Bangladesh it is pronounced "Keema". Ingredients. Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince). Meats used include ground goat meat lamb or beef. All other ingredients include Indian spices and water with banaspati ghee.