Keema

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Keema
Keema Pao with Hari Chutney.jpg
Keema served with pau (Indian bun), popular in the streets of Mumbai, India
Alternative names Qeema
Course Food
Place of origin India, Pakistan, Bangladesh, Nepal
Region or state South Asia
Main ingredients Ground meat (chicken or mutton or beef or goat), peas or potatoes
Cookbook: Keema  Media: Keema

Keema or Qeema (قیمہ‬) (pronounced [ˈqiːmaː]) is a traditional meat dish from the South Asia. The word may be borrowed from the Turkish kıyma, which means minced meat.[1] It is typically minced beef or 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 kebabs. Keema is also sometimes used as a filling for samosas or naan.

Ingredients[edit]

Ingredients of keema usually include minced meat (chicken or mutton or beef or goat), ghee/butter, onions, garlic, ginger, chilis, green peas and spices.

See also[edit]

References[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. 

External links[edit]