Nigella's Korean Keema (with Lamb Mince and Eggs)

https://hotcooking.co.uk/recipes/nigella-korean-keema/

Prep 15m
Cook 20m
Total 35m

Serves: 2

150g rice (basmati, brown, sushi)

Sauce

2 tbsp gochujang
1 tbsp honey (or ½ tablespoon, see notes)
1 tbsp Chinese rice wine
2 tbsp soy sauce

Keema

250g mince (lamb or turkey)
125g frozen petit pois
6 thin (or 3 fat) spring onions
1 tsp vegetable oil (or groundnut)
2 tbsp Chinese rice wine
4 tbsp water (optional, I don't add this)

To finish (optional)
2 tsp chilli oil
2 eggs
1-2 tbsp chopped fresh coriander

Rice: Cook 150g of rice according to the instructions on the packet. Fill and boil the kettle for the peas.

Sauce/keema: In a bowl that can hold the mince, combine 2 tablespoons of gochujang, 1 tablespoon of honey (or ½ tablespoon, see notes), 1 tablespoon of Chinese rice wine and 2 tablespoons of soy sauce. Add 250g of lamb or turkey mince - use a fork to break it up and stir it into the sauce. Leave to steep for 5 minutes.

Put a wok or heavy bottomed pan over a medium heat. While it heats up, add 125g of petit pois to a colander and pour over boiled water from the kettle, letting the water drain away. Slice 6 thin (or 3 fat) spring onions.

Add 1 teaspoon of vegetable oil to the wok then add the sliced spring onions and the peas. Stir fry for 3-4 minutes.

Add the mince and sauce to the pan. Stir fry for 4-5 minutes or until cooked through.

Eggs (optional): Place a small frying pan over a medium heat. Add 2 teaspoons of chilli oil and crack in 2 eggs. Fry until the whites have cooked. Set to one side.

Keema: Add 2 tablespoons of Chinese rice wine and 4 tablespoons of water (optional) to the bowl that held the mince, swill (to combine with any remaining sauce) and pour into the wok. Stir fry for another 30 seconds or so until everything has heated through.

To serve: Spoon the keema over the rice and top with the fried eggs (if using) Scatter over 1-2 tablespoons of chopped, fresh coriander.