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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. 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.
|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|
- 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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