keema

See also: ke·ema

English

Alternative forms

Etymology

From Urdu قیمہ, from Persian قیمه (qime), from Turkic, perhaps Ottoman Turkish قیمه (kıyma), whence Turkish kıyma. Doublet of gheimeh, an Iranian meat stew.

Pronunciation

  • IPA(key): /kiːmə/
  • Audio:(file)

Noun

keema (countable and uncountable, plural keemas)

  1. (South Asia) Finely chopped mince as used in South Asia cookery, typically lamb with peas or potatoes and spices, sometimes used as a filling in samosas or naan. [from 20th c.]
    • 2023, Ayesha Manazir Siddiqi, The Centre, Picador, page 84:
      I picked up a samosa and took a bite. It was to die for. Crispy and warm, with succulent qeema and just the right amount of matar and aloo.

Anagrams

Estonian

Etymology

From Proto-Finno-Ugric [Term?]. Cognate to Finnish kiehua, Votic tšihhua, Eastern Mari кӱаш (küaš, to boil, to cook, to sunbathe), Hungarian köved, köveszt, küeszt (to boil), and possibly Forest Enets [script needed] (kū-, to ripen, to mature (for berries)).

Verb

keema (da-infinitive keeda)

  1. (intransitive) to boil

Conjugation

Derived terms