Venison Keema Curry (Printable)

Rich ground venison with aromatic Indian spices, tomatoes, and peas. Bold, warming, and satisfying in one hour.

# What You 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 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

# Directions:

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 the onion achieves a golden brown color, about 8 minutes.
03 - Stir in finely chopped green chili and diced tomatoes. Cook 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 completely 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 all ingredients.
06 - Pour water or beef stock into the skillet. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
07 - Add frozen peas and garam masala to the curry. Cook uncovered for 5 to 7 minutes until the sauce thickens to the desired consistency.
08 - Taste the curry and adjust salt and spices as needed to balance flavors.
09 - Transfer the curry to serving bowls and garnish generously with fresh cilantro. Serve immediately with lemon wedges on the side.

# Expert Hints:

01 -
  • The venison stays incredibly tender and soaks up every bit of those deep, layered spices without any gamey aftertaste.
  • It comes together in about an hour, but tastes like you've been simmering it all afternoon with care.
  • You can dial the heat up or down and still end up with something that feels like a warm hug in a bowl.
02 -
  • Don't skip browning the onions properly, that deep caramelization is where so much of the curry's sweetness and complexity comes from.
  • Venison is lean, so keeping it covered during the simmer helps it stay moist and tender instead of turning tough.
  • If the curry looks too thick toward the end, just splash in a bit more water or stock, it should be saucy enough to coat rice without being soupy.
03 -
  • Toast your whole spices like cumin seeds and bay leaf in the oil first, it deepens their flavor in a way ground spices alone can't replicate.
  • Taste the curry before serving and don't be shy about adjusting, a pinch more salt or a squeeze of lemon can elevate the whole dish.
  • If you want more heat, add the green chili with the seeds intact, for milder warmth, remove them before chopping.
Return