Keema
For the village in Estonia, see Keema, Estonia.
For the village in Syria, see Kimah.
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| Alternative names | Qeema, Kheema |
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| Course | Food |
| Place of origin | India/Pakistan/Bangladesh/Nepal |
| Region or state | South Asia |
| Main ingredients | Meat, peas or potatoes |
 Cookbook: Keema  Media: Keema | |
Keema or Qeema or Kheema (pronounced [ˈqiːmaː]) is a traditional South Asian meat dish. The word may be borrowed from Greek χυμὸς and originally meant minced meat.[1] It is typically minced mutton curry (lamb or goat) with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan. The word for a similar dish in Armenian is "Gheymah" ղեյմա and in Turkish "kıyma" means minced meat.
Ingredients
Ingredients of keema usually include minced meat, ghee/butter, onions, garlic, ginger, chilis, green peas and spices.
See also
References
- ↑ Platts, John (1884). A Dictionary of Urdu, Classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2.
External links
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Wikimedia Commons has media related to Qeema. |
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