Keema: Difference between revisions
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| isbn = 81-215-0098-2 |
| isbn = 81-215-0098-2 |
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| page = 797}}</ref> It is typically minced-lamb [[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 [[kabab]]s. Keema is also sometimes used as a filling for [[samosa| samosas]] or [[Naan bread|naan]]. |
| page = 797}}</ref> It is typically minced-lamb [[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 [[kabab]]s. Keema is also sometimes used as a filling for [[samosa| samosas]] or [[Naan bread|naan]]. |
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==Ingredients== |
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Ingredients of Keema in Indian subcontinent usually includes [[minced meat]], [[ghee]]/[[butter]], [[onion]]s, [[garlic]], [[ginger]] together with spices including [[cinnamon]], [[bay leaves]], [[cloves]] etc. |
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Some varieties may include [[peas]] and/or liver(kaleji). |
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==Preparation== |
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The minced meat is first boiled or fried so as to make it soft and kept aside. Chopped onions, garlic, ginger and green chillies are fried in ghee till the onion's turn golden brown in color. |
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Spices are added to this mixture either wholly or grinded. |
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The meat is then added to this onion garlic mixture together with [[yoghurt]]/ [[peas]] and cooked for 15-20 minutes in a covered utensil or a pressure cooker. |
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==External links== |
==External links== |
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Revision as of 11:49, 19 January 2009
Keema, Kheema or Qeema (IPA: /qiːmə/, Hindi: क़ीमा, Punjabi: ਕ਼ੀਮਾ, Urdu: قیمہ) is a traditional dish of the Indian subcontinent. Originally this word meant minced meat.[1] It is typically minced-lamb 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
Ingredients of Keema in Indian subcontinent usually includes minced meat, ghee/butter, onions, garlic, ginger together with spices including cinnamon, bay leaves, cloves etc. Some varieties may include peas and/or liver(kaleji).
Preparation
The minced meat is first boiled or fried so as to make it soft and kept aside. Chopped onions, garlic, ginger and green chillies are fried in ghee till the onion's turn golden brown in color. Spices are added to this mixture either wholly or grinded. The meat is then added to this onion garlic mixture together with yoghurt/ peas and cooked for 15-20 minutes in a covered utensil or a pressure cooker.
External links
References
- ^ Platts, John (1884). A dictionary of Urdu, classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2.
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