Korean keema from Nigella Kitchen: Recipes from the Heart of the Home (page 76) by Nigella Lawson

  • scallions
  • soy sauce
  • cilantro
  • honey
  • ground turkey
  • basmati rice
  • rice wine
  • gochujang
  • frozen peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lynb on January 14, 2021

    The chilli paste was much too mild for my taste but a Birdseye chilli added the kick I wanted

  • embk27 on November 11, 2018

    We enjoyed the taste of this - our first time using gochujang paste! Had the same experience as Jane - the mince absorbed all the sauce. I added 100ml of chicken stock to loosen and stirred the cooking rice through rather than served on the side. I added the juice of a lime at the end as I thought it was quite salty.

  • Jane on January 19, 2015

    Not great. It probably didn't help that my ground turkey was finely ground so when the sauce was added it looked like pink slime. From her description it sounded like the turkey should be sitting in the marinading sauce whereas mine was all absorbed. But also was pretty boring taste.

  • lilham on July 25, 2013

    Very quick and very tasty. A winner.

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