Venison Keema Curry (Print Version)

Bold venison curry with aromatic spices, tender ground meat, and peas. Warm, comforting Indian flavors in one hour.

# 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
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, sauté until fragrant, approximately 1 minute.
02 - Add chopped onion, minced garlic, and grated ginger to the skillet. Cook until onion achieves golden brown color, about 8 minutes, stirring occasionally.
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 apart with a spatula as it cooks. Continue cooking until meat is completely browned throughout, about 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the meat. Stir thoroughly to ensure even coating of all ingredients.
06 - Pour water or beef stock into the skillet. Bring to a simmer, cover with a lid, and cook for 15 minutes while stirring occasionally.
07 - Add frozen peas and garam masala to the curry. Cook uncovered for 5 to 7 minutes until the curry reaches desired thickness and peas are tender.
08 - Taste the curry and adjust salt or spice intensity as needed to suit your preference.
09 - Transfer curry to serving bowls and garnish with chopped fresh cilantro. Accompany with lemon wedges on the side.

# Additional Tips::

01 -
  • The venison stays incredibly tender and soaks up every bit of spice without feeling heavy or greasy.
  • It comes together in about an hour, but tastes like you've been simmering it all day.
  • The balance of warmth from garam masala and brightness from lemon makes every bite feel complete.
02 -
  • Venison cooks faster than beef or lamb, so watch it closely during browning to avoid drying it out.
  • Letting the onions turn golden brown before adding tomatoes makes all the difference in building deep, sweet flavor.
  • Add the garam masala at the end, not the beginning, to keep its delicate aromatics from turning bitter.
03 -
  • Toast your whole spices in the pan first to unlock their full flavor before adding anything else.
  • Use a heavy-bottomed skillet or pan to prevent the curry from sticking or scorching during the simmer.
  • A squeeze of fresh lemon right before serving brightens the entire dish and cuts through the richness perfectly.
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