Venison Keema Curry (Printable)

Rich venison curry with aromatic spices, tender ground meat, and balanced warmth for a cozy dinner.

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

→ Spices and Oil

08 - 2 tbsp vegetable oil
09 - 1 tsp cumin seeds
10 - 2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1 tsp garam masala
13 - 0.5 tsp ground turmeric
14 - 0.5 tsp chili powder
15 - 0.5 tsp 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 Make It:

01 - Heat oil in a large skillet over medium heat. Add cumin seeds and bay leaf; sauté until fragrant, approximately 1 minute.
02 - Add onion, ginger, and garlic. 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, approximately 5 minutes.
04 - Add ground venison, breaking it up with a spatula. 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.
06 - Pour in water or beef stock. Bring to a simmer, cover, 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 and spices as needed.
09 - Serve hot, garnished with fresh cilantro and lemon wedges.

# Expert Advice:

01 -
  • Venison stays incredibly tender when simmered with tomatoes and stock, absorbing every bit of spice without drying out.
  • The whole dish comes together in an hour, but tastes like it has been bubbling away all day.
  • It is naturally gluten free and dairy free, so nearly everyone at the table can dig in without worry.
  • Leftovers taste even better the next day, making it perfect for meal prep or a quick reheat dinner.
02 -
  • Do not skip browning the onions properly, pale onions mean a pale, flat tasting curry.
  • Add the garam masala at the end, not with the other spices, or its delicate aroma will cook off and disappear.
  • If the curry looks too dry during simmering, add a splash more stock or water rather than letting it catch on the bottom of the pan.
03 -
  • Toast your cumin seeds until they darken a shade and smell nutty, this small step makes a huge difference in depth of flavor.
  • If the curry thickens too much while simmering, do not be afraid to add a splash more stock or water to loosen it up.
  • Always taste and adjust the salt and spices at the end, as venison can vary in flavor depending on the cut and how it was handled.
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