The word Keema is believed to have been borrowed from the Turkish word Kyma, which means minced meat. Keema was a popular breakfast staple in the Awadhi cuisine during medieval India. It was an age when the royal families took their culinary affairs almost as seriously as their administration.

The Khansamas (royal cooks) of several Mughal rulers and Nawabs, invented many keema delicacies to please their beloved king and the royal appetite of the court. Keema can be made from almost any meat and can be cooked by stewing or frying. 

Kaju Keema is a spicy version of the traditional keema prepared by tossing it with whole cashew kernel, a main course dish best served with naans or any other Indian breads.