I’m not sure what it is about 2017, but I’ve really appreciated ground meat more than usual. Much like last month’s Beef Tinaktak, I appreciate the ease and brevity that comes from these quick meals, both done in less than 30 minutes.
Today’s recipe for Keema Matar is a North Indian and Pakistani dish characterized by mincemeat (typically lamb or goat) and peas. The word “Keema” (mincemeat) appears to have a universal origin; in addition to being the same word in Hindi (क़ीमा), Punjabi (ਕ਼ੀਮਾ), and Urdu (قیمہ), similar words can be found throughout Europe and Asia, like the Greek κιμάς (kimás), Turkish kıyma, and Armenian ղեյմա (gyemah). This has led scholars to believe that the Greek “kimas” and English “mince” may share the same origin, from the Proto-Indo-European *(e)mey-, a word that translates to “small, little”, and eventually led to our modern words like “minute”, “diminish”, and “minimum”. Others believe that the Greek “kimas” is derived from the Ancient Greek κόμμα (komma), which translates to “piece, that which is cut off”, and which later became our modern word for “comma”. Isn’t language fun?
While many diners may not recall experiencing Keema Matar as an entrée, they’ve likely seen it before, used as a common filling for everybody’s favorite Indian savory pastry, the mighty samosa.