Bold Venison Keema Curry (Printer View)

Bold venison curry with aromatic spices, tender ground meat, and peas. A warming Indian-inspired main dish.

# What you'll 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 (optional)
07 - 3.5 oz frozen peas

→ Spices

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

# Method:

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 becomes golden brown, about 8 minutes, stirring occasionally.
03 - Stir in green chili (if using) and diced tomatoes. Continue cooking until tomatoes soften and oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison to the skillet, 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 meat. Stir thoroughly to evenly coat.
06 - Pour water or beef stock into the skillet. Bring to a simmer, cover with a lid, and cook for 15 minutes, stirring occasionally.
07 - Add frozen peas and garam masala to the curry. Cook uncovered for 5-7 minutes until the sauce reaches desired thickness.
08 - Taste the curry and adjust salt or additional spices as needed to achieve desired flavor profile.
09 - Transfer curry to serving vessels and garnish generously with fresh cilantro. Serve hot with lemon wedges on the side.

# Expert Advice:

01 -
  • Venison transforms into something unexpectedly tender and luxurious when cooked low and slow with warming spices, making every bite feel special.
  • This curry hits that sweet spot between bold enough to excite your palate and comforting enough to eat on a quiet Tuesday night.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't rush the onion browning step—golden onions are where the curry's sweetness and depth come from, and skipping this ruins the entire foundation.
  • If your curry seems too thin at the end, let it cook uncovered for a few extra minutes; if it's too thick, add water a tablespoon at a time until it reaches the consistency you want.
03 -
  • Buy your spices from stores with good turnover where they're fresher; stale spices will make your curry taste flat no matter how carefully you follow the steps.
  • If you can't find venison, don't let that stop you—this curry works beautifully with ground lamb for a more traditional approach, or with beef for something more approachable.
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