Venison Keema Curry (Printable Version)

Bold venison curry with aromatic spices, tender ground meat, and warming flavors for a cozy dinner.

# 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
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 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, sauté 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.
03 - Stir in green chili and diced tomatoes. Cook until tomatoes soften and oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison, breaking it apart with a spatula. Cook until completely browned throughout, approximately 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the meat. Stir thoroughly to coat evenly.
06 - Pour in water or beef stock and bring to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally.
07 - Add peas and garam masala. Cook uncovered for 5 to 7 minutes until the curry reaches desired thickness.
08 - Taste and adjust salt or spices as needed for balanced flavor profile.
09 - Transfer to serving plates and garnish with chopped cilantro and lemon wedges. Serve immediately with basmati rice, naan, or roti.

# Tips for Success:

01 -
  • The venison brings an earthy richness that feels both comforting and a little bit special.
  • It comes together in about an hour, but tastes like you've been tending it all day.
  • The spice blend is forgiving, you can dial the heat up or down without losing any depth.
  • Leftovers somehow taste even better the next day once all the flavors have had time to settle in.
02 -
  • Don't rush the onions, letting them turn properly golden makes all the difference in flavor depth.
  • Venison is lean, so avoid cooking it on high heat or leaving it uncovered too long, or it can turn grainy and dry.
  • If the curry looks too thick, add a splash more stock or water, it should be saucy but not soupy.
03 -
  • Toast your ground spices in a dry pan for a minute before adding them, it wakes up their oils and makes everything taste more vibrant.
  • Always taste before serving, a little extra salt or a squeeze of lemon at the end can transform the whole dish.
  • If you're making this ahead, stop just before adding the peas and garam masala, then finish it fresh when you're ready to serve.
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