Venison Keema Curry (Print Version)

Rich venison curry with aromatic spices, tender ground meat, and peas. Perfectly balanced for warmth and depth.

# What You'll Need:

→ Meat

01 - 1.1 pounds 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 ounces 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 pepper to taste

→ Liquids

18 - 0.85 cup water or beef stock

→ Garnish

19 - Fresh cilantro, chopped
20 - Lemon wedges

# Cooking Steps:

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, minced garlic, and grated ginger to the skillet. Cook until onion turns golden brown, about 8 minutes.
03 - Stir in green chili and diced tomatoes. Cook until tomatoes soften and oil separates, approximately 5 minutes.
04 - Add ground venison, breaking it apart with a spatula. Cook until fully browned throughout, about 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the venison. Stir thoroughly to coat evenly.
06 - Pour in water or beef stock. Bring to a simmer, cover partially, and cook for 15 minutes while stirring occasionally.
07 - Add peas and garam masala. Cook uncovered for 5 to 7 minutes until curry thickens to desired consistency.
08 - Taste the curry and adjust salt or spices to preference.
09 - Transfer to serving dishes. Garnish with fresh chopped cilantro and serve with lemon wedges.

# Expert Advice:

01 -
  • The venison stays incredibly tender and soaks up every bit of those warm, layered spices without getting tough.
  • It fills your kitchen with the kind of smell that makes people wander in asking what's for dinner before you've even plated it.
  • You get all the richness of a slow-cooked curry in about an hour, start to finish.
  • It works just as well on a quiet Tuesday as it does when you're trying to impress someone at the table.
02 -
  • Don't skip browning the onions properly, that caramelization is what gives the curry its deep, sweet backbone.
  • Venison is lean, so if the curry looks dry during simmering, add a splash more stock or water to keep it from getting tough.
  • Add the garam masala at the end, not with the other spices, or its delicate warmth will cook off and taste flat.
03 -
  • Toast your cumin seeds just until they start to darken and smell nutty, that's when their flavor is at its peak.
  • Use a wide skillet instead of a deep pot so the venison browns instead of steaming in its own liquid.
  • Taste the curry before serving and add a small pinch of sugar if the tomatoes are too acidic, it balances everything beautifully.
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