Keema, also known as qeema or kheema, is a minced or ground meat dish that is popular in the cuisines of South Asia, particularly in India, Pakistan, and Bangladesh. The term "keema" is derived from the Persian word "qeema," which means "to mince" or "to grind."
Keema is typically made with ground lamb or beef, though chicken and other meats can also be used. The meat is finely minced or ground and then cooked with a blend of spices, onions, tomatoes, and other aromatic ingredients. The spices used in keema can vary by region but often include cumin, coriander, chili peppers, ginger, garlic, and garam masala.
The origins of keema can be traced back to the Mughal era in India, when the dish was popularized by the Mughal emperors and their royal kitchens. The Mughals, who were of Central Asian descent, brought their culinary traditions with them when they conquered the Indian subcontinent, and keema became a staple that eventually spread throughout the region.
Keema is a highly versatile dish and can be prepared in a variety of ways. It can be served as a main course, either on its own or with accompaniments such as rice, naan, or roti. Keema can also be used as a filling for samosas, parathas, or other savory pastries.
One of the most common variations of keema is keema matar, which includes the addition of green peas. Other variations may include the use of different spices, the addition of potatoes or other vegetables, or the incorporation of eggs or dairy products. Keema can also be made with a combination of different meats, such as a mixture of lamb and beef or lamb and chicken.
Keema also holds social significance in South Asian communities, where it is often served at celebrations and gatherings as a comforting, shared dish.