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

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

  • anya_sf on November 23, 2023

    We really liked this. I doubled the recipe, plus added 9 oz coleslaw mix with the green onions and peas. Worried about spice, I used slightly less (mild) gochujang, but will use the full amount next time. There was a lot of liquid, which I thickened with a cornstarch slurry. Next time I would use chicken broth instead of water.

  • FayeR on December 07, 2021

    Very quick, very tasty. Served in a bowl so the rice soaked up the sauce (there was a lot), used 250g cooked weight of rice. Didn’t use coriander as none in.

  • Lilacali on December 06, 2021

    I pressure cooked this in my Instant Pot. Fried off some onion and garlic then browned the meat. Added the sauce and peas then pressure cooked for 6 mins. I'd add some chilli next time but overall a quick tasty meal.

  • 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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