Bold venison keema with aromatic spices, tender ground meat, and peas. Indian-inspired comfort in every bite.
# What You 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 tbsp vegetable oil
09 - 1 tsp cumin seeds
10 - 2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1 tsp garam masala
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp chili powder
15 - 1/2 tsp ground cinnamon
16 - 1 bay leaf
17 - Salt and pepper to taste
→ Liquids
18 - 3/4 cup water or beef stock
→ Garnish
19 - Fresh cilantro, chopped
20 - Lemon wedges
# Step-by-step guide:
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 turns golden brown, about 8 minutes, stirring occasionally.
03 - Stir in green chili 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 evenly browned throughout, about 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the meat. Stir thoroughly to coat all ingredients evenly.
06 - Pour in water or beef stock and bring to a simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
07 - Add frozen peas and garam masala. Cook uncovered for 5 to 7 minutes until the curry reaches desired consistency and thickens.
08 - Taste the curry and adjust salt and spices according to preference.
09 - Transfer to serving dishes and garnish with fresh cilantro and lemon wedges. Serve immediately.
