Venison Keema Curry (Printer-friendly)

Bold ground venison with aromatic spices, tomatoes, and peas. A warming Indian-inspired curry in under an hour.

# What You'll 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 (optional)
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 - 1/2 tsp ground turmeric
14 - 1/2 tsp chili powder
15 - 1/2 tsp ground cinnamon
16 - 1 bay leaf
17 - Salt and pepper to taste

→ Liquids

18 - 3/4 cup 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, sauté until fragrant, approximately 1 minute.
02 - Add chopped onion, ginger, and garlic to the skillet. Cook until onion turns golden brown, about 8 minutes, stirring occasionally.
03 - Stir in green chili if using 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 browned throughout, about 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the meat. Stir thoroughly to coat all ingredients evenly.
06 - Pour water or beef stock into the skillet. Bring to a simmer, cover with a lid, and cook for 15 minutes, stirring occasionally.
07 - Add peas and garam masala to the curry. Cook uncovered for 5 to 7 minutes until the curry reaches desired thickness.
08 - Taste the curry and adjust salt or spices as needed to achieve desired balance and depth.
09 - Transfer curry to serving dishes and garnish with fresh cilantro and lemon wedges. Serve hot alongside basmati rice, naan, or roti.

# Expert Advice:

01 -
  • It transforms lean, wild meat into something deeply comforting and aromatic without any gamy aftertaste
  • The spices build layers of warmth that make your kitchen smell like a proper Indian home
  • It comes together in under an hour but tastes like you simmered it all afternoon
  • Leftovers taste even better the next day when the flavors have had time to meld
02 -
  • Don't skip browning the onions properly, pale onions make a pale curry with none of the depth you want
  • Add the garam masala at the end, not at the beginning, or its delicate flavors will cook off and disappear
  • If the curry looks dry, add a splash more water or stock, venison is lean and can tighten up quickly
03 -
  • Toast your whole spices like cumin seeds in a dry pan before grinding them if you have time, the flavor difference is incredible
  • Use a heavy-bottomed skillet or pan to prevent scorching, especially when browning the onions
  • Taste the curry before serving and adjust with a pinch of sugar if the tomatoes are too acidic, it balances everything out
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