An easy Keema recipe using minced turkey from ” Kitchen” by Nigella Lawson.
Ingredients
- 150 grams basmati rice or sushi rice
- 250 grams minced turkey
- 6 thin or 3 fat spring onions chopped
- 125 grams frozen petits pois
- 1 teaspoon vegetable oil or groundnut oil
- 2 tablespoons lchinese rice wine
- 1 - 2 tablespoons chopped fresh coriander
- For the sauce:
- 2 tablespoons gochujang
- 1 tablespoon honey
- 1 tablespoon chinese rice wine
- 2 tablespoons soy sauce
Servings:
Instructions
- Cook the rice according to packet instructions. Put a kettle on to boil for the peas later.
- Whisk together the sauce ingredients, and stir in the minced turkey. Leave to steep for about 5 minutes.
- 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.
- Add the turkey and its sauce, and stir-fry for 4-5 minutes until cooked.
- 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.
- Serve over rice, and with a good scattering of chopped fresh coriander.
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