Venison Keema Curry (Printable Version)

Aromatic ground venison curry with bold Indian spices, tomatoes, and peas. Ready in 1 hour for a warming dinner.

# What You’ll Need:

→ Meat

01 - 1.1 lbs ground venison

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch piece ginger, grated
05 - 2 medium tomatoes, diced
06 - 1 green chili, finely chopped
07 - 3.5 oz frozen peas

→ Spices and Oils

08 - 2 tbsp vegetable oil
09 - 1 tsp cumin seeds
10 - 2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1 tsp garam masala
13 - 0.5 tsp ground turmeric
14 - 0.5 tsp chili powder
15 - 0.5 tsp ground cinnamon
16 - 1 bay leaf
17 - Salt and pepper to taste

→ Liquids

18 - 6.8 fl oz water or beef stock

→ Garnish

19 - Fresh cilantro, chopped
20 - Lemon wedges

# Method:

01 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and bay leaf, sautéing until fragrant, approximately 1 minute.
02 - Add chopped onion, grated ginger, and minced garlic to the skillet. Cook until the onion achieves a golden brown color, about 8 minutes.
03 - Stir in green chili and diced tomatoes. Cook until tomatoes soften and oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison to the skillet, breaking it apart with a spatula. Cook until completely browned throughout, about 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the browned venison. Stir thoroughly to evenly coat the meat with spices.
06 - Pour in water or beef stock and bring to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally to maintain even cooking.
07 - Add frozen peas and garam masala to the curry. Cook uncovered for an additional 5 to 7 minutes until the curry reaches desired thickness.
08 - Taste the curry and adjust salt or spice levels as needed to achieve desired flavor balance.
09 - Transfer the curry to serving bowls and garnish with fresh chopped cilantro and lemon wedges. Serve hot with basmati rice, naan, or roti.

# Expert Hints:

01 -
  • The venison stays incredibly tender and soaks up every bit of spice without getting greasy.
  • It comes together in about an hour, but tastes like you've been stirring it all afternoon.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip browning the onions properly, pale onions make a pale curry that lacks depth.
  • Add the garam masala near the end, not at the start, or its delicate fragrance will cook off and disappear.
  • If the curry looks too dry during simmering, add a splash more water rather than letting it stick.
03 -
  • Use a wide skillet instead of a deep pot so the liquid evaporates evenly and the curry thickens without becoming soupy.
  • Grate the ginger on a microplane for a smoother texture that melts into the sauce instead of leaving fibrous bits.
  • Taste the curry just before serving and add a pinch of sugar if the tomatoes were too acidic, it balances everything without making it sweet.
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