The word keema simply means ground/minced meat. It is a traditional South Asian dish of spicy lamb or goat cooked with onions,garlic, ginger with variant of spices like curry powder and garam masala. In some variations of the dish, potatoes, peas or lentils may be added.
Nigella's Korean Keema is a wonderful variation of the traditional dish. The recipe calls for minced turkey here which, let's be frank, can be a bit on the bland side, but it's a good thing here; because of its mild flavour, minced turkey is a great carrier for all the spices and the Gochujang paste.
Gochujang or Kochujang paste is a new ingredient for me. It is a delicious hot and sour red pepper and soybean paste from Korea, hence the name of the dish. You may need to make a trip to your local Asian food store or specialty store to find this paste.
The minced turkey is steeped in this paste along with honey, soy sauce and rice wine vinegar before cooking it with spring onions and petit pois. Serve over plain boiled rice and sprinkle with chopped coriander.
Ok, I gotta go now. I am almost late for my lecture....