Bold Venison Keema Curry (Print Version)

Rich venison curry with aromatic spices and tender ground meat, perfectly balanced for warmth and depth.

# 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 - 1/2 tsp ground turmeric
14 - 1/2 tsp chili powder
15 - 1/2 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 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, stirring occasionally.
03 - Stir in the green chili if using and diced tomatoes. Cook until tomatoes soften and oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison, breaking it into small pieces with a spatula. Cook until completely browned throughout, about 7 minutes, stirring frequently to ensure even cooking.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the meat. Stir thoroughly to coat all ingredients with the spice mixture.
06 - Pour in water or beef stock, bringing the mixture to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 - Add frozen peas and garam masala. Cook uncovered for 5 to 7 minutes until the curry reaches your desired thickness and the peas are tender.
08 - Taste the curry and adjust salt or spices as needed to balance heat and flavor.
09 - Transfer the curry to serving bowls while hot. Garnish generously with fresh chopped cilantro and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The venison stays tender and soaks up every bit of spice, giving you layers of warmth in every bite.
  • It comes together in under an hour, but tastes like you simmered it all day.
  • You can adjust the heat and richness to match your mood or your crowd.
  • Leftovers taste even better the next day once the flavors settle and deepen.
02 -
  • Venison cooks faster than beef because it is so lean, keep an eye on it during browning or it will turn dry and crumbly.
  • Toasting the cumin seeds at the very beginning releases oils that perfume the entire dish, skipping this step means missing out on a layer of flavor.
  • If the curry looks too thick, add water a few tablespoons at a time, if it is too thin, just simmer it uncovered a bit longer.
  • Garam masala loses its magic if cooked too long, always add it near the end to keep its aroma bright and complex.
03 -
  • Always taste the curry before serving and adjust the salt, it makes the difference between good and unforgettable.
  • Let the onions cook longer than you think, the deeper the color, the sweeter and richer your base will be.
  • Use a heavy-bottomed skillet to prevent sticking and ensure even browning of the meat.
  • If you want more heat, add a pinch of cayenne along with the other spices instead of just relying on chili powder.
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