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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.[1] 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 kebabs. 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.

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 Indian subcontinent
Main ingredients Meat, peas or potatoes
Cookbook: Keema  Media: Keema



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

See alsoEdit


  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 linksEdit