Keema

For the village in Estonia, see Keema, Estonia.
For the village in Syria, see Kimah.
Keema

Keema served with pau (Indian bun) popular in the streets of Mumbai, India
Alternative names Qeema, Kheema
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

  1. 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

Wikimedia Commons has media related to Qeema.
This article is issued from Wikipedia - version of the Tuesday, April 26, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.