Save to Pins There was this evening last November when my neighbor handed me a package of ground venison wrapped in brown paper, still cold from his freezer. He'd had a good hunting season and I'd mentioned I loved cooking game. I stood in my kitchen that night, turning the package over in my hands, thinking about keema curry, a dish I'd only ever made with lamb. The venison had this deep, earthy smell even through the wrapping. I knew the bold spices would work beautifully with it.
The first time I served this, I made it for three friends who'd never tried venison before. They were skeptical at first, one even made a face when I said the word game meat. But halfway through their first bite, the room went quiet in that good way. One of them scraped her bowl clean and asked if I'd teach her how to make it. That's when I knew this recipe was a keeper.
Ingredients
- Ground venison (500 g): The star here, lean and flavorful, it takes on spices better than most meats but needs gentle handling so it doesn't dry out.
- Large onion, finely chopped: This forms the sweet, caramelized base that balances all the heat and spice, so don't rush browning it.
- Garlic (2 cloves, minced): Adds sharpness and depth, I always mince it finely so it melts into the sauce instead of sitting in chunks.
- Ginger (1-inch piece, grated): Brings brightness and a little zing that cuts through the richness, fresh is essential here.
- Tomatoes (2 medium, diced): They break down into a thick, slightly tangy sauce that clings to the meat beautifully.
- Green chili (1, finely chopped, optional): Use it if you want a gentle kick of heat that builds slowly, skip it if you're serving cautious eaters.
- Frozen peas (100 g): A pop of sweetness and color in the final minutes, they lighten the whole dish just enough.
- Vegetable oil (2 tbsp): Neutral and reliable, it lets the spices bloom without competing with them.
- Cumin seeds (1 tsp): Toasting these first releases a nutty, warm aroma that sets the tone for everything that follows.
- Ground coriander (2 tsp): Earthy and slightly citrusy, it's the backbone of the spice blend here.
- Ground cumin (1 tsp): Adds a deeper, smokier layer than the seeds alone, I use both for complexity.
- Garam masala (1 tsp): The finishing spice, sweet and warming, stir it in near the end so it doesn't lose its magic.
- Ground turmeric (1/2 tsp): Gives the curry its golden color and a subtle bitter note that rounds everything out.
- Chili powder (1/2 tsp): For warmth more than fire, adjust it to your comfort level.
- Ground cinnamon (1/2 tsp): A whisper of sweetness that makes the whole dish feel cozy and complete.
- Bay leaf (1): Adds a quiet herbal note, fish it out before serving or someone will bite into it.
- Salt and pepper: Season as you go, taste often, the venison needs it to shine.
- Water or beef stock (200 ml): Stock adds more body, but water works perfectly fine if that's what you have on hand.
- Fresh cilantro, chopped: Bright and grassy, it's the final flourish that makes the dish feel alive.
- Lemon wedges: A squeeze at the table wakes up all the flavors, don't skip this.
Instructions
- Bloom the aromatics:
- Heat the oil over medium heat until it shimmers, then drop in the cumin seeds and bay leaf. Let them sizzle and pop for about a minute until your kitchen smells toasty and warm.
- Build the base:
- Add the onion, ginger, and garlic, stirring often until the onion turns a deep golden brown, about 8 minutes. This step is where the sweetness develops, so be patient.
- Add the tomatoes:
- Toss in the green chili if you're using it, then the diced tomatoes. Cook until they collapse into a thick paste and the oil starts pooling at the edges, about 5 minutes.
- Brown the venison:
- Crumble in the ground venison, breaking it up with your spatula as it cooks. Let it brown all over, about 7 minutes, stirring occasionally so it doesn't clump.
- Season with spices:
- Sprinkle in the coriander, cumin, turmeric, chili powder, cinnamon, and a good pinch of salt. Stir everything together until the meat is coated and the spices smell fragrant, about a minute.
- Simmer it down:
- Pour in the water or stock, bring it to a gentle simmer, then cover and let it cook for 15 minutes. Stir it every now and then so nothing sticks to the bottom.
- Finish with peas and garam masala:
- Uncover, stir in the peas and garam masala, and cook for another 5 to 7 minutes until the curry thickens to your liking. Taste it now and adjust the salt or spice.
- Serve it up:
- Spoon the curry into bowls, scatter cilantro on top, and set out lemon wedges for squeezing. Serve it hot with rice or warm naan.
Save to Pins 
Save to Pins One cold Saturday, I made a double batch of this and froze half. A week later, I reheated it after a long day and it tasted even better, the spices had melted into each other overnight. I ate it straight from the pot, standing at the stove, and it felt like the best kind of comfort. That's when I realized some dishes just get better with a little time.
What to Serve It With
I usually serve this over basmati rice, the kind that steams up fluffy and fragrant. Naan or roti work beautifully too, especially for scooping up every last bit of sauce. Sometimes I'll set out a bowl of plain yogurt on the side for anyone who wants to cool things down, though it's not traditional. A simple cucumber salad with lemon and salt is a nice, crisp contrast if you want something fresh alongside.
Adjusting for Heat and Flavor
If you're sensitive to spice, leave out the green chili and cut the chili powder in half, you'll still get tons of flavor from the other spices. For more heat, add an extra chili or a pinch of cayenne near the end. I've also stirred in a spoonful of plain yogurt or coconut milk right before serving when I want it richer and creamier. It's not how keema is traditionally made, but it's become one of my favorite little tweaks.
Storage and Make-Ahead Notes
This curry keeps well in the fridge for up to four days, and honestly, it tastes even better the next day once the spices have had time to settle in. I've frozen it in portions too, it reheats beautifully on the stovetop with a splash of water to loosen it up. Just make sure to cool it completely before storing, and always reheat it gently so the venison stays tender.
- Let it cool fully before transferring to airtight containers to avoid condensation.
- Freeze in individual portions so you can thaw just what you need.
- Reheat slowly over low heat, adding a little stock or water if it's too thick.
Save to Pins 
Save to Pins This dish has become one I turn to when I want something that feels both nourishing and bold, the kind of meal that sticks with you long after the bowl is empty. I hope it finds a place in your kitchen the way it has in mine.
Questions & Answers
- → Can I substitute the venison with another meat?
Yes, ground beef or lamb work excellently as substitutes. The cooking time and method remain the same.
- → How can I adjust the spice level?
Control the heat by adjusting the amount of green chili and chili powder. Omit the green chili entirely for a milder version.
- → What should I serve with this curry?
Serve with basmati rice, naan, or roti. The curry also pairs well with a cooling cucumber raita or yogurt on the side.
- → Can I make this curry ahead of time?
Yes, this curry tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days and reheat gently.
- → How do I make the curry richer?
Stir in a tablespoon of plain yogurt or coconut milk at the end of cooking for added creaminess and richness.
- → Is this curry gluten-free and dairy-free?
Yes, it is naturally both gluten-free and dairy-free. Always check labels on store-bought stock and spice blends for hidden allergens.