keema

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English[edit]

Etymology[edit]

From Hindi क़ीमा (qīmā), Punjabi ਕ਼ੀਮਾ (qīmā), or Urdu قیمہ, all from Persian قیمه (qime), from Turkic, perhaps Ottoman Turkish قیمه (kıyma), whence Turkish kıyma. Doublet of gheimeh, an Iranian meat stew.

Pronunciation[edit]

  • IPA(key): /kiːmə/
  • (file)

Noun[edit]

keema (countable and uncountable, plural keemas)

  1. (India) A traditional minced-meat dish of the Indian subcontinent, typically minced lamb curry with peas or potatoes and spices, sometimes used as a filling in samosas or naan.

Alternative forms[edit]

Anagrams[edit]

Estonian[edit]

Etymology[edit]

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[edit]

keema (da-infinitive keeda)

  1. (intransitive) to boil

Conjugation[edit]

Derived terms[edit]