Venison Keema Curry (Printable View)

Rich ground venison curry with aromatic spices, tomatoes, and peas. Bold Indian flavors in one hour.

# Needed Ingredients:

→ Meat

01 - 1.1 lb 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

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

# Directions:

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, minced garlic, and grated ginger to the skillet. Cook until the onion reaches a golden brown color, about 8 minutes, stirring occasionally.
03 - Stir in the green chili and diced tomatoes. Continue cooking until the tomatoes soften and oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison to the skillet, breaking it up with a spatula as it cooks. Brown the meat thoroughly, about 7 minutes, ensuring even cooking throughout.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the browned meat. Stir well to evenly coat the meat with the spice blend.
06 - Pour in water or beef stock and bring the mixture to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally to prevent sticking.
07 - Add peas and garam masala to the curry. Cook uncovered for 5 to 7 minutes until the curry thickens to your desired consistency.
08 - Taste the curry and adjust salt or spices as needed to achieve proper seasoning balance.
09 - Transfer the hot curry to serving plates and garnish generously with fresh cilantro and lemon wedges.

# Expert Hints:

01 -
  • The venison stays incredibly tender and soaks up every bit of spice without feeling heavy.
  • It comes together in about an hour but tastes like you simmered it all day.
  • The balance of warmth and brightness from lemon makes each bite feel complete.
02 -
  • Don't skip browning the onions properly, pale onions make a pale curry and you'll miss all that caramelized sweetness.
  • Add the garam masala near the end, not with the other spices, or its delicate flavors will cook off and disappear.
03 -
  • Use a heavy-bottomed skillet or pan, it distributes heat evenly and prevents the spices from scorching.
  • Taste the curry before serving and add a pinch of sugar if the tomatoes were too acidic, it balances everything out.
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