 Keema served with pau (Indian bun) and green chillies in Mumbai, India |
|
| Origin | |
|---|---|
| Place of origin | India |
| Region or state | India |
| Dish details | |
| Course served | Food |
| Main ingredient(s) | Meat |
Keema, Kheema or Qeema (Hindi: क़ीमा, Urdu: قیمہ, pronounced [ˈqiːmaː]; Punjabi: ਕ਼ੀਮਾ; Turkish 'kıyma') is a traditional dish of the India. Originally this word meant minced meat.[1] It is typically minced-lamb 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
Ingredients of Qeema 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).
Preparation
The minced meat is first boiled or fried until brown and set aside. Chopped onions, garlic, ginger and green chillies are fried in ghee till the onions turn golden brown. Whole or ground spices are added to this mixture. The meat is then added to this onion garlic mixture together with yoghurt/ peas and cooked for 15–20 minutes in a covered pot or a pressure cooker.
External links
References
- ^ Platts, John (1884). A dictionary of Urdu, classical Hindi, and English. London: W. H. Allen & Co.. p. 797. ISBN 81-215-0098-2. http://dsal.uchicago.edu/cgi-bin/philologic/getobject.pl?c.5:1:1963.platts.
 |
This Indian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
