keema

English

Etymology

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

  • IPA(key): /kiːmə/
  • (file)

Noun

keema (uncountable)

  1. (India) A traditional 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

Anagrams

Estonian

Etymology

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

Verb

keema (da-infinitive keeda)

  1. (intransitive) to boil

Conjugation

Derived terms

This article is issued from Wiktionary. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.