Keema
From Wikipedia, the free encyclopedia
For the village in Estonia, see Keema, Estonia.
 Keema served with pau (Indian bun) and green chillies in Mumbai, India |
|
| Origin | |
|---|---|
| Place of origin | Pakistan/India |
| Region or state | South Asia |
| Details | |
| Course | Food |
| Main ingredient(s) | Meat, peas or potatoes |
Keema, Kheema, or Qeema (Sindhi: قيمو,Hindi: क़ीमा, Urdu: قیمہ, pronounced [ˈqiːmaː]; Punjabi: ਕ਼ੀਮਾ) is a traditional South Asian meat dish. Originally this word meant minced meat.[1] It is typically minced mutton curry 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.
Ingredients [edit]
Ingredients of keema usually include minced meat, ghee/butter, onions, garlic, ginger, chilis, and spices.
References [edit]
- ^ Platts, John (1884). A dictionary of Urdu, classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2.
