Bold Venison Keema Curry (Printable)

Bold venison curry with aromatic spices, tender ground meat, and peas. Perfect for a warming dinner.

# 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
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 - 0.85 cup water or beef stock

→ Garnish

19 - Fresh cilantro, chopped
20 - Lemon wedges

# How-To:

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 finely chopped onion, minced garlic, and grated ginger to the skillet. Cook until onion turns golden brown, about 8 minutes.
03 - Stir in green chili if desired and diced tomatoes. Cook until tomatoes soften and oil separates from the mixture, approximately 5 minutes.
04 - Add ground venison, breaking it apart with a spatula. Cook until browned throughout, about 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the meat. Stir thoroughly to coat the venison 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.
07 - Add peas and garam masala. Cook uncovered for 5-7 minutes until the curry reaches desired thickness.
08 - Taste the curry and adjust salt or spices as needed to achieve desired balance.
09 - Transfer to serving bowls and garnish with fresh chopped cilantro and lemon wedges. Serve hot with basmati rice, naan, or roti.

# Expert Tips:

01 -
  • The venison stays tender and never dry because the spices lock in moisture while the meat cooks low and slow.
  • Every spoonful delivers warmth without overwhelming heat, making it perfect for people who want flavor, not fire.
  • It comes together in an hour but tastes like you spent the whole afternoon cooking.
  • This is a beautiful way to use wild game if you have it, but it works just as well with whatever ground meat is in your freezer.
02 -
  • Don't skip browning the onions properly, pale onions make a pale curry and you lose all that caramelized sweetness.
  • Add the garam masala at the end, not with the other spices, or its delicate aroma will cook off and you'll lose the magic.
  • If the curry looks too dry during simmering, add a splash more stock or water, venison is lean and needs a little moisture to stay tender.
03 -
  • Toast your whole spices in a dry pan before grinding them if you have the time, the flavor will be deeper and more aromatic.
  • Use a heavy-bottomed pan to prevent the spices from scorching, especially during the browning stage.
  • Taste the curry before serving and don't be afraid to add a pinch more salt or a squeeze of lemon, small adjustments make a big difference.
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