Venison Keema Curry (Printer-Friendly)

Aromatic ground venison 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 Oil

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

# How To Make It:

01 - Heat the oil in a large skillet over medium heat. Add cumin seeds and bay leaf, sauté until fragrant, about 1 minute.
02 - Add onion, ginger, and garlic. Cook until onion is golden brown, approximately 8 minutes.
03 - Stir in green chili if using and diced tomatoes. Cook until tomatoes soften and oil begins to separate, about 5 minutes.
04 - Add ground venison, breaking it up with a spatula. Cook until browned all over, about 7 minutes.
05 - Sprinkle in ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt. Stir well to coat the meat.
06 - Pour in water or beef stock. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
07 - Add peas and garam masala. Cook uncovered for 5 to 7 minutes until the curry thickens to desired consistency.
08 - Taste and adjust salt or spices as needed.
09 - Serve hot, garnished with fresh cilantro and lemon wedges.

# Expert Suggestions:

01 -
  • It turns lean, sometimes intimidating venison into something deeply comforting and aromatic.
  • The spices build slowly, letting you control the heat and richness without any fuss.
  • It reheats beautifully, tasting even better the next day when the flavors have had time to settle.
  • You can serve it a dozen different ways and it never gets boring.
02 -
  • Don't skip browning the onions properly, that caramelization is half the flavor of the dish.
  • Add the garam masala at the end, not the beginning, or it'll lose its fragrance and turn bitter.
  • Venison cooks faster than beef, so keep an eye on it during the browning step to avoid dryness.
03 -
  • Toast your ground spices in a dry pan for a minute before adding them to intensify their flavor.
  • Use a heavy-bottomed skillet or pan to prevent sticking and ensure even browning.
  • Taste the curry before serving and adjust with a squeeze of lemon or a pinch of sugar to balance the flavors.
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