Venison Keema Curry (Print Version)

Rich venison keema with aromatic spices and tender ground meat. Balanced warmth and depth ideal for cozy dinners.

# 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 fresh ginger, grated
05 - 2 medium tomatoes, diced
06 - 1 green chili, finely chopped
07 - 3.5 oz frozen peas

→ Spices

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 black pepper to taste

→ Liquids

18 - 0.85 cup water or beef stock

→ Garnish

19 - Fresh cilantro, chopped
20 - Lemon wedges

# Steps to Follow:

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 onion turns golden brown, approximately 8 minutes, stirring occasionally.
03 - Stir in green chili and diced tomatoes. Continue cooking until tomatoes soften and oil begins to separate from the spices, approximately 5 minutes.
04 - Add ground venison to the mixture, breaking it apart with a spatula. Cook until completely browned, approximately 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 in water or beef stock and bring to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally to prevent sticking.
07 - Add frozen 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 and spice levels as needed for balance and heat preference.
09 - Transfer curry to serving dishes while hot. Garnish generously with fresh cilantro and serve with lemon wedges on the side.

# Additional Tips::

01 -
  • The venison stays incredibly tender while soaking up every layer of spice, creating a deeply savory base that feels both exotic and comforting.
  • It comes together in about an hour, but tastes like you simmered it all day, filling your kitchen with the kind of aroma that makes everyone wander in asking what's for dinner.
  • You can dial the heat up or down easily, and it reheats beautifully, making it perfect for meal prep or next day lunches that actually get better with time.
02 -
  • Don't skip browning the onions properly, pale onions mean a bland curry, and those extra few minutes of cooking make all the difference in flavor depth.
  • Add the garam masala at the end, not with the other spices, because its delicate aromatics can turn bitter if cooked too long.
  • If the curry looks too dry during simmering, add a splash more water or stock rather than letting it stick and scorch on the bottom of the pan.
03 -
  • Use a wide, heavy bottomed skillet or saute pan to give the venison plenty of contact with the heat for better browning and flavor development.
  • Toast your ground spices lightly in a dry pan before adding them if they've been sitting in your cupboard for a while, it wakes up their oils and intensifies the aroma.
  • If you find venison too lean and the curry feels dry, a small drizzle of ghee or olive oil at the end adds silkiness without heaviness.
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