Rich, bold venison keema featuring aromatic spices and tender ground meat. A perfectly balanced, warm dish for a cozy dinner.
# What You'll Need:
→ Meat
01 - 1.1 pounds 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 ounces 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
# How-To:
01 - Heat oil in a large skillet over medium heat. Add cumin seeds and bay leaf; sauté until fragrant, about 1 minute.
02 - Add onion, ginger, and garlic. Cook until onion is golden brown, about 8 minutes.
03 - Stir in green chili (if using) and diced tomatoes. Cook until tomatoes soften and oil begins to separate, about 5 minutes.
04 - Add ground venison, breaking it up with a spatula. Cook until browned all over, about 7 minutes.
05 - Sprinkle in ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt. Stir well to coat the meat.
06 - Pour in water or beef stock. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
07 - Add peas and garam masala. Cook uncovered for 5-7 minutes until the curry thickens to your liking.
08 - Taste and adjust salt or spices as needed.
09 - Serve hot, garnished with cilantro and lemon wedges.
