Keema

Keema is a traditional dish originating from the Indian subcontinent. It is typically made with minced meat, usually beef, lamb, or goat, and is often cooked with a variety of spices and herbs. The dish is popular in countries such as India, Pakistan, and Bangladesh, and has also gained popularity in other parts of the world.

History

The origins of Keema can be traced back to the Mughal Empire, which ruled the Indian subcontinent from the 16th to the 19th century. The dish was a staple in the royal kitchens and was often served at lavish banquets. Over time, it spread to the general population and became a popular dish in many households.

Preparation

Keema is typically prepared by first browning the minced meat in oil. Onions, garlic, and ginger are then added and sautéed until they are soft and fragrant. A variety of spices, such as turmeric, cumin, coriander, and garam masala, are then added to the pan and cooked until they release their flavors. Finally, tomatoes and peas are added and the dish is simmered until it is fully cooked.

Variations

There are many variations of Keema, each with its own unique flavors and ingredients. For example, in Punjab, Keema is often cooked with yogurt and garnished with fresh coriander leaves. In Bengal, it is typically cooked with potatoes and served with rice or roti. In Hyderabad, Keema is often cooked with coconut milk and served with naan.

Cultural Significance

Keema holds a significant place in the culinary traditions of the Indian subcontinent. It is often served during special occasions and festivals, such as Eid al-Fitr and Diwali. In addition, it is a popular dish in many restaurants and street food stalls.

See Also

• Indian cuisine
• Pakistani cuisine
• Bangladeshi cuisine

‎ Template:Pakistani-cuisine-stub Template:Bangladeshi-cuisine-stub