Keema is a popular Mughlai dish consisting of minced meat and aromatic spices. Mughlai cuisine was influenced by the culinary techniques and flavors of Persia, the modern day Iran and Turkey. Keema, also spelled qeema, is derived from a Turkish word meaning minced meat. The ground meat is sauteed with aromatics and spices, and cooked with vegetables like peas or potatoes. It can be served with Indian breads like roti or naan. This dish is fast, filling and fabulous for any day of the week.