Venison Keema Curry (Printable)

Aromatic ground venison curry with warming spices, tomatoes, and peas. Bold flavors in 1 hour.

# What You Need:

→ 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

# How to Make It:

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

# Expert Suggestions:

01 -
  • The venison stays tender and soaks up every bit of spice without turning gamey or dry.
  • It comes together in an hour but tastes like you simmered it all afternoon.
  • You can dial the heat up or down and it still feels complete and satisfying.
02 -
  • Don't skip browning the onions properly, pale onions make a pale, flat curry.
  • Let the tomatoes cook down until the oil separates or the sauce will taste raw and acidic.
  • Venison is lean, so don't overcook it or it'll turn tough and grainy instead of tender.
03 -
  • Toast your whole spices separately and grind them fresh if you have the time, the difference in aroma is striking.
  • Let the curry rest off the heat for five minutes before serving so the flavors can settle and the sauce thickens just a bit more.
  • Always taste before plating, a pinch of salt or squeeze of lemon at the end can pull everything into focus.
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