AD “Keema is a gorgeously simple Indian dish of spicy (usually lamb) mince, often with peas, too. This version uses turkey and, more significantly, its heat is provided by gochujang, the Korean chilli paste that I keep on hand to pep up a jaded palate or bolster a mild ingredient, such as turkey mince. The richness of this vivid red paste makes it sing. Supper’s on the table in a matter of minutes; if you want to make it even speedier, buy rice that’s already been steamed and needs no more than a few turns in the microwave to heat it through.”
The full recipe is available here.
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