Mughal India and Persia. Keema (from the Turkish kiyma — minced meat) reflects the Persian and Central Asian influence on Mughal court cuisine. The spiced mince tradition spans from Turkey (kofte) through Iran (ghormeh sabzi) to Pakistan and India. Keema pav — the Mumbai street food version — is a specifically Indian innovation. · Provenance 1000 — Indian
Keema pav: keema served in toasted, butter-grilled pav rolls (soft white rolls), the Mumbai street food tradition. Or with chapati and raita for the home meal. For wine: a structured, tannic Shiraz or Malbec stands up to the spiced lamb.
Under-cooked onion base: the keema will taste raw and one-dimensional Not cooking the mince at high heat initially: low heat produces steamed, grey mince rather than browned, caramelised mince Too much water: keema should be semi-dry — watery keema is a different, inferior dish
Keema pav: keema served in toasted, butter-grilled pav rolls (soft white rolls), the Mumbai street food tradition. Or with chapati and raita for the home meal. For wine: a structured, tannic Shiraz or Malbec stands up to the spiced lamb.
Under-cooked onion base: the keema will taste raw and one-dimensional Not cooking the mince at high heat initially: low heat produces steamed, grey mince rather than browned, caramelised mince Too much water: keema should be semi-dry — watery keema is a different, inferior dish
Keema connects to similar techniques: Turkish kofte (spiced minced lamb — the direct Levantine ancestor); Moroccan kef.
This is the professional-depth technique entry for Keema, including full quality hierarchy, species precision, and cross-cuisine parallels.
Read the complete technique entry →