|Alternative names||Qeema, Kheema|
|Place of origin||India, Pakistan, Bangladesh, Nepal|
|Region or state||Indian subcontinent|
|Main ingredients||Meat, peas or potatoes|
|Cookbook: Keema Media: Keema|
Keema or Qeema (pronounced [ˈqiːmaː]) is a traditional meat dish from the Indian subcontinent. The word may be borrowed from the Turkish kıyma, which means minced meat. 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[dubious ] in Armenian is "Gheymah" ղեյմա and in Turkish "kıyma" means minced meat.
- 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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