Venison Keema Curry (Print)

Bold ground venison curry with aromatic spices, tomatoes, and peas. Perfect for a cozy dinner in just 1 hour.

# Components:

→ 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 oil in a large skillet over medium heat. Add cumin seeds and bay leaf, sauté until fragrant, approximately 1 minute.
02 - Add chopped onion, ginger, and garlic to the pan. Cook until onion achieves golden brown coloration, 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 up 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 evenly coat.
06 - Pour water or beef stock into the pan. 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 the curry and adjust salt or spices as needed to achieve desired flavor profile.
09 - Transfer to serving vessels while hot. Garnish generously with fresh cilantro and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Venison's lean, almost wild richness pairs beautifully with traditional keema spices, creating depth that feels sophisticated yet comforting.
  • This curry builds flavor in stages, so you're constantly rewarded with new aromas and tastes as it simmers.
  • Naturally dairy-free and gluten-free without feeling like you're missing anything.
02 -
  • The moment you add those spices, stir immediately and keep stirring for about thirty seconds—letting them sit dry in the pan risks burning them, which turns bitterness into regret.
  • Don't skip the garam masala at the end; adding it early means it fades into the background, but added at the finish, it transforms the whole experience into something warm and almost luxurious.
03 -
  • Keep your spices in airtight containers away from light and heat; old spices taste like dust, and fresh spices are what separate a memorable curry from a forgettable one.
  • If venison truly isn't available, ground lamb gives you richness and complexity that beef alone can't quite match, making it the best substitute.
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