Venison Keema Curry (Printer-Friendly)

Rich venison curry with aromatic spices, tender ground meat, and warming flavors for a cozy dinner.

# 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 (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 pepper to taste

→ Liquids

18 - 0.85 cup water or beef stock

→ Garnish

19 - Fresh cilantro, chopped
20 - Lemon wedges

# Direction Steps:

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, ginger, and garlic to the skillet. Cook until onion achieves golden-brown color, about 8 minutes.
03 - Stir in 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 apart with a spatula. Cook until completely browned, about 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the meat. Stir thoroughly to distribute spices evenly.
06 - Pour in water or beef stock and bring to a simmer. Cover and cook for 15 minutes, stirring occasionally.
07 - Add peas and garam masala. Cook uncovered for 5 to 7 minutes until curry reaches desired thickness.
08 - Taste and adjust salt or spices as needed to achieve balanced flavor profile.
09 - Transfer curry to serving dishes. Garnish with fresh cilantro and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It transforms lean venison into something deeply satisfying without feeling heavy or rich.
  • The spices layer beautifully, creating warmth that builds rather than burns.
  • It comes together faster than you'd expect for something that tastes this complex.
  • Leftovers somehow taste even better the next day, which makes it perfect for meal prep.
02 -
  • Don't skip browning the onions properly, that golden color is where half the flavor lives.
  • Add garam masala at the end, not with the other spices, or it loses its fragrance.
  • If the curry looks too dry, add a splash of water rather than letting it stick to the pan.
  • Venison cooks faster than beef, so keep an eye on it to avoid dryness.
03 -
  • Toast your ground spices in a dry pan for 30 seconds before adding them to wake up their oils and deepen the flavor.
  • Use a heavy-bottomed pan to prevent sticking and ensure even browning.
  • If you like a creamier texture, stir in a tablespoon of coconut milk or plain yogurt right at the end.
  • Taste before serving and adjust with a pinch of sugar if the tomatoes are too acidic.
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