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For the village in Estonia, see Keema, Estonia.
For the village in Syria, see Kimah.
Keema Pao with Hari Chutney.jpg
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 or Morteza (pronounced [ˈqiːmaː]) is a traditional South Asian meat dish. The word may be borrowed from Greek χυμὸς and originally meant minced meat.[1] Another theory is about its Turkic origin.[2][verification needed] 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[citation needed][dubious ] in Armenian is "Gheymah" ղեյմա and in Turkish "kıyma" means minced meat.


Ingredients of keema usually include minced meat, ghee/butter, onions, garlic, ginger, chilis, and spices.

See also[edit]


  1. ^ Platts, John (1884). A Dictionary of Urdu, Classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2. 
  2. ^ Ananiasz Zajączkowski (1961). Karaims in Poland. Państwowe Wydawn. Naukowe. 

External links[edit]