Venison Keema Curry (Printer-Friendly)

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

# What You Need:

→ Meat

01 - 1.1 lbs ground venison

→ Vegetables

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

→ Spices and Oil

08 - 2 tablespoons vegetable oil
09 - 1 teaspoon cumin seeds
10 - 2 teaspoons ground coriander
11 - 1 teaspoon ground cumin
12 - 1 teaspoon garam masala
13 - 0.5 teaspoon ground turmeric
14 - 0.5 teaspoon chili powder
15 - 0.5 teaspoon 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 Steps:

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 finely chopped onion, minced garlic, and grated ginger to the skillet. Cook until the onion achieves a golden brown color, approximately 8 minutes, stirring occasionally.
03 - Stir in the finely chopped green chili (if using) and diced tomatoes. Cook 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 into fine pieces. Cook until completely browned throughout, approximately 7 minutes.
05 - Sprinkle in ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt. Stir thoroughly to evenly coat the meat with the spice mixture.
06 - Pour in water or beef stock, bringing the mixture to a gentle simmer. Cover the skillet and cook for 15 minutes, stirring occasionally to prevent sticking.
07 - Add the frozen peas and garam masala to the curry. Cook uncovered for an additional 5 to 7 minutes until the curry thickens to desired consistency.
08 - Taste the curry and adjust salt, spices, or heat level as needed to achieve balanced flavor.
09 - Transfer the hot curry to serving bowls or plates. Garnish generously with fresh chopped cilantro and accompany with lemon wedges for brightness.

# Helpful Hints:

01 -
  • The venison stays tender and soaks up every bit of spice without turning chewy or dry.
  • It comes together in an hour but tastes like you simmered it all afternoon with care.
  • The warmth builds slowly, layered and comforting, not sharp or overwhelming.
  • Leftovers somehow taste even better the next day after the flavors settle in overnight.
02 -
  • Don't skip browning the onions properly, pale onions mean a flat curry without the deep sweetness you want.
  • Add the garam masala at the end, not the beginning, or its delicate flavors will cook off and disappear.
  • If the curry looks too thick, add a splash of water or stock, it should be saucy enough to coat rice without being soupy.
  • Venison can turn tough if overcooked, so once it's browned, let the simmering do the work and don't crank the heat.
03 -
  • Toast your cumin seeds until they smell nutty and start to darken slightly, it makes a noticeable difference in the final dish.
  • Let the curry rest off the heat for five minutes before serving, the flavors settle and the sauce thickens just a bit more.
  • Use a heavy bottomed pan to prevent scorching, especially during the long simmer when you're not stirring constantly.
  • If you're doubling the recipe, don't crowd the pan when browning the venison or it will steam instead of sear.
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