Keema served with pau (Indian bun) and green chillies in Mumbai, India |
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | South Asia |
| Dish details | |
| Course served | Food |
| Main ingredient(s) | Meat |
Keema, Kheema, or Qeema (Hindi: क़ीमा, Urdu: قیمہ, pronounced [ˈqiːmaː]; Punjabi: ਕ਼ੀਮਾ) is a traditional North Indian and Pakistani 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.
Contents |
Ingredients of keema in South Asia usually include minced meat, ghee/butter, onions, garlic, and ginger together with spices including cinnamon, bay leaves, and cloves. Some varieties may include peas (matar) and/or liver (kaleji). Often times, to give it enhanced richness, the keema is cooked in ghee instead of oil.
The meat is first boiled or fried until brown and set aside. Chopped onions, garlic, ginger, and green chillies are fried in ghee until the onions turn golden brown. Whole or ground spices are added to this mixture. The keema is then added to the onion/garlic mixture together with yogurt/peas and cooked for 15–20 minutes in a covered pot or a pressure cooker.