A one-pot of keema curry with breads and side dishes

Venison curry

Name: Venison curry
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3
Ingredients: 2 tbsp groundnut or rapeseed oil; 1 cinnamon stick; 4 cardamom pods squashed; 1 large onion chopped; 2 garlic cloves crushed; 2 tsp finely grated ginger; 300g venison mince; 1 tsp ground turmeric; 1 tsp kashmiri chilli powder; 2 tbsp tomato purée; 1 sliced green chilli plus extra to serve; 2 tsp kasoori methi (dried fenugreek leaves); 100g frozen peas defrosted; 1 tsp garam masala; ¼ cucumber seeds scraped out, sliced; 200g greek yogurt; small handful each of chopped coriander and mint plus extra coriander to serve; roti; sliced red onion; lime wedges

Janine Ratcliffe

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Serves 2 - 3

Easy

Prep: 10 mins

Cook: 50 mins

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Venison is a rich meat that can stand up to the spicing in this simple curry

Gluten free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Keema pie

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Try our venison keema-style curry, then try turkey keema curry, keema meatball curry, or lamb keema curry.

Venison keema-style curry recipe

Ingredients

Nutrition

2 tbsp groundnut or rapeseed oil
1 cinnamon stick
4 cardamom pods

squashed
1 large onion

chopped
2 garlic cloves

crushed
2 tsp finely grated ginger
300g venison mince
1 tsp ground turmeric
1 tsp kashmiri chilli powder
2 tbsp tomato purée
1 sliced green chilli

plus extra to serve
2 tsp kasoori methi (dried fenugreek leaves)
100g frozen peas

defrosted
1 tsp garam masala

CUCUMBER RAITA

¼ cucumber

seeds scraped out, sliced
200g greek yogurt
small handful each of chopped coriander and mint

plus extra coriander to serve

TO SERVE

roti
sliced red onion
lime wedges

Nutrition: per serving (3)

kcal352
fat18g
saturates7.7g
carbs15.4g
sugars11.2g
fibre5.7g
protein29.2g
salt0.8g

Method

step 1

Heat the oil in a large wide pan. Add the cinnamon and cardamom, and sizzle for 2 mins.
step 2

Add the onion and cook for 15-20 mins or until softened and starting to colour. Add the ginger and garlic, and cook for 1 min, then add the venison and cook, stirring to break up, until browned. Stir in the ground spices and tomato purée, then add 250ml of water and the green chilli, and simmer for 30 mins. Stir in the fenugreek, peas and garam masala, and cook for 1 min, then serve sprinkled with coriander and extra green chilli.
step 3

To make the raita, stir everything together with a big pinch of sea salt. Serve the curry and raita with roti, sliced red onion and lime wedges.

More ways with venison.

Venison stew with sloe gin and cheesy polenta, served in two bowls

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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