Keema

about Keema!

Keema is a popular dish from Nepal, India, and Bangladesh. It is a spicy minced meat curry made with meat, usually beef or goat, and a variety of spices. The word "Keema" comes from the Nepali language, where it is written as "कीमा" (kīmā).

Here's a brief overview of the dish:

Origin: Keema originated in the Indian subcontinent, specifically in the countries of Nepal, India, and Bangladesh.

Ingredients: The primary ingredients of Keema are minced meat (usually beef or goat), onions, garlic, ginger, tomatoes, and a blend of spices such as cumin, coriander, turmeric, and chili powder.

Preparation: The preparation of Keema involves cooking the minced meat in a pan with onions, garlic, and ginger until it is browned. Then, tomatoes and spices are added to the pan, and the mixture is simmered until the meat is tender and the sauce has thickened.

Types: There are different varieties of Keema, such as Nepali Keema, Indian Keema, and Bangladeshi Keema. Each version has its unique flavor profile, with variations in spices and cooking methods.

Serving: Keema is usually served with rice, roti (flatbread), or as a snack.

Popularity: Keema is a beloved dish in Nepal, India, and Bangladesh, and its popularity extends to other parts of the world where these communities exist.

I hope this helps you understand more about Keema! Do you have any specific questions or would you like more information about this dish?