Keema curry is widely eaten in Indian cuisine with the special mentioning of Punjabi sub cuisine. The term keema is used for minced meat, which is further used in various Indian recipes. Keema can either form a recipe of its own or can be a food component for other dishes. Again, the term curry is primarily used to define a gravy like texture. In keema curry, pork, beef or lamb meat is minced and mixed with coriander, cinnamon, cardamom, anise seeds, cumin and chili powder. If preferred some coconut milk can be added into the meat mixture. The sautéed onions and potatoes are mainly used to increase the volume of the keema curry. The rich red color is from the coloring agent or red chili powder (laal mirch). The curry should not be too thick and is served with romali roti or naan.