Venison Keema Curry (Printable)

Aromatic ground venison curry with warm Indian spices, tomatoes, and peas. Rich, bold, and perfectly balanced.

# 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 fresh ginger, grated
05 - 2 medium tomatoes, diced
06 - 1 green chili, finely chopped (optional)
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 black pepper to taste

→ Liquids

18 - 0.85 cup 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 onion achieves golden-brown color, about 8 minutes.
03 - Stir in green chili (if using) and diced tomatoes. Continue cooking until tomatoes soften and oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison, breaking it apart 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 spice mixture.
06 - Pour in water or beef stock and bring to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally.
07 - Add peas and garam masala, cooking uncovered for an additional 5 to 7 minutes until curry reaches desired consistency.
08 - Taste the curry and adjust salt and spices according to preference.
09 - Serve hot, garnished with fresh cilantro and lemon wedges. Accompany with basmati rice, naan, or roti.

# Expert Tips:

01 -
  • The venison stays tender and absorbs every layer of spice without turning gamey or dry.
  • It comes together in about an hour but tastes like you simmered it all afternoon.
  • The balance of warmth from cinnamon and heat from chili feels gentle, not overwhelming.
  • Leftovers taste even better the next day, making it perfect for meal prep or surprise guests.
02 -
  • Venison can turn tough and dry if overcooked, so simmer gently and don't skip the liquid, it keeps everything tender.
  • Toasting the cumin seeds at the start makes a huge difference, raw spices taste flat compared to bloomed ones.
  • If your curry looks too wet after adding the peas, just cook it uncovered a few extra minutes, it will thicken fast.
  • Garam masala loses its magic if it cooks too long, always add it near the end for the best aroma.
03 -
  • Let the onions caramelize fully before adding the tomatoes, that sweetness is the backbone of the curry.
  • If the venison starts to stick, add a splash of stock and scrape up the browned bits, they add flavor.
  • Taste the curry before serving and adjust the salt, venison can be mild and needs a generous hand with seasoning.
  • For a restaurant style finish, drizzle a little ghee or butter on top just before serving, it makes the spices shine.
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