Venison Keema Curry (Printable)

Bold Indian curry with ground venison, aromatic spices, and tender peas. Gluten-free, dairy-free comfort food.

# What You'll 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 tablespoons vegetable oil
09 - 1 teaspoon cumin seeds
10 - 2 teaspoons ground coriander
11 - 1 teaspoon ground cumin
12 - 1 teaspoon garam masala
13 - 0.5 teaspoon ground turmeric
14 - 0.5 teaspoon chili powder
15 - 0.5 teaspoon 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, sauté until fragrant, approximately 1 minute.
02 - Add chopped onion, minced garlic, and grated ginger to the skillet. Cook until onion turns golden brown, about 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 to the skillet, breaking it up with a spatula. Cook until completely browned throughout, about 7 minutes.
05 - Sprinkle in ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt. Stir thoroughly to evenly coat the meat with spices.
06 - Pour in water or beef stock and bring the mixture to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally.
07 - Add peas and garam masala to the skillet. 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 the curry to serving dishes while hot. Garnish with fresh chopped cilantro and lemon wedges.

# Expert Advice:

01 -
  • The venison brings a rich, almost wild sweetness that holds up beautifully against bold spices without feeling heavy.
  • Everything comes together in one pan, which means less cleanup and more time to soak up the aromas while it simmers.
  • It's naturally gluten and dairy free, so you can serve it to just about anyone without a second thought.
  • Leftovers taste even better the next day once the spices have had time to really settle in.
02 -
  • Don't rush the onions, if they're pale and undercooked, the whole dish will taste flat and lack that essential sweetness.
  • Venison is lean, so watch the heat during browning or it can dry out, medium heat and a little patience keep it tender.
  • Garam masala goes in at the end because its delicate aromatics can turn bitter if cooked too long.
03 -
  • Toast your whole spices like cumin seeds and bay leaf in the oil first, it releases oils you just can't get from ground spices alone.
  • Let the venison sit undisturbed for a minute or two after adding it to the pan so it develops a proper sear and doesn't steam.
  • Always taste before serving, a pinch of salt or a squeeze of lemon at the end can completely transform the dish.
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