Korean Keema (2)

An easy recipe for minced turkey from ” Kitchen” by Nigella Lawson.

Korean Keema (2)
Print Recipe
    Korean Keema (2)
    Print Recipe
      1. Cook the rice according to packet instructions. Put a kettle on to boil for the peas later.
      2. Whisk together the sauce ingredients, and stir in the minced turkey. Leave to steep for about 5 minutes.
      3. Heat a wok or heavy-based frying pan on the hob. While this is heating up, pour boiling water from the kettle over the frozen peas in a sieve or colander, letting the hot water drain away. When the wok is hot, add the oil, then the defrosted peas and chopped spring onions. Stir-fry for 3-4 minutes.
      4. Add the turkey and its sauce, and stir-fry for 4-5 minutes until cooked.
      5. Add the 2 tablespoons rice wine with 4 tablespoons water to swill out the residue of the sauce from the meat-steeping bowl and scrape and pour this into the pan, and stir-fry for about 30 seconds until it's all piping hot.
      6. Serve over rice, and with a good scattering of chopped fresh coriander.
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