Easy venison keema
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4
Skip to ingredients
Ingredients
For the spice mix
- 1 tsp coriander seeds
- ½ tsp black peppercorns
- 1 tbsp cumin seeds
- ½ tsp ground turmeric
- ½ cinnamon stick, broken up
- 2 cloves
- 3 cardamom pods, crushed
- 2 dried bay leaves
For the keema
- 3 tbsp sunflower oil
- 500g venison mince
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- thumb-sized piece of ginger, peeled and finely chopped
- ½ x 400g can chopped tomatoes (freeze the rest), or 227g can chopped tomatoes, or use 2 medium fresh tomatoes, chopped
- 1-3 green chillies (depending on how much heat you prefer), finely sliced
- 100g frozen peas
- handful of mint leaves, roughly chopped
- handful of coriander leaves, roughly chopped
- naan, chutney and rice, to serve
Method
- STEP 1
Put all the spices in a deep frying pan or shallow flameproof casserole and toast over a medium heat for a few minutes until fragrant. Remove from the heat and crush to a fine powder using a pestle and mortar.
- STEP 2
Drizzle the oil into the same pan and put over a medium-high heat. Cook the venison for 10 mins until crisp – if the meat releases some liquid while it cooks, keep cooking until the liquid evaporates and the mince starts to brown. Add the onion and sizzle everything for another 5 mins until the onion has softened. Stir in the garlic and ginger and cook for 3-4 mins more. Stir in the spice mix and tomatoes, and continue cooking for 2 mins.
- STEP 3
Pour over 200ml water and bring to a simmer, then bubble until the liquid is reduced by half. When the mixture is thick and saucy, scatter in the chillies and peas and warm through until the peas are completely defrosted. Season, then stir through the herbs just before serving. Serve with garlic yogurt and quick pickled red onions (see below) along with naan, chutney and steamed basmati rice, if you like.
