Venison Keema Curry (Printable version)

Rich ground venison curry with aromatic Indian spices, tomatoes, and peas. Bold, warming, and deeply satisfying.

# 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, 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

# 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 turns golden brown, about 8 minutes, stirring occasionally.
03 - Stir in green chili if using and diced tomatoes. Cook until tomatoes soften and the oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison to the skillet, breaking it up with a spatula to ensure even cooking. Brown the meat thoroughly, about 7 minutes.
05 - Sprinkle in ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt. Stir thoroughly to coat the meat evenly with spices.
06 - Pour in water or beef stock and bring to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally to prevent sticking.
07 - Add peas and garam masala, cooking uncovered for 5 to 7 minutes until the curry reaches your desired consistency and thickness.
08 - Taste the curry and adjust salt or spices as needed. Serve hot, garnished with fresh cilantro and lemon wedges.

# Expert Advice:

01 -
  • Venison's natural richness pairs beautifully with warm spices, creating a curry that feels special without demanding fancy ingredients.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • The recipe is naturally gluten-free and dairy-free, so it welcomes everyone to the table without compromise.
02 -
  • Don't skip the step of letting the onions turn deeply golden—this is where the dish gets its savory depth, and rushing it results in a flat curry that won't satisfy.
  • If your curry seems too thin at the end, uncover it and let it bubble away for a few extra minutes; if it's too thick, add splashes of water until it reaches that creamy consistency where the sauce clings to each grain of meat.
03 -
  • Toast your whole spices in the oil before adding anything else—this single step elevates your curry from good to remarkable because you're waking up their volatile oils.
  • Always taste at the end and adjust; sometimes a curry needs a pinch more salt, sometimes a squeeze of lemon to brighten it—trust your instincts over the recipe.
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