Venison keema recipe

This is a great way to use up all the belly meat and trimmings from venison or other game meat. Served with flatbread or poppadums, it’s perfect as a starter or main course to share.

timing

Preparation time: 15 minutes

Cooking time: 1 hour 20 minutes

service

4 As a starter

material

• 1 tablespoon vegetable or corn oil (for frying)
• 500g coarsely chopped venison
• 2 teaspoons powdered cumin
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder
• 1 teaspoon black or yellow mustard seeds
• 1 teaspoon coriander
• black seeds from 10 green cardamom pods
• 1 black cardamom pod (optional)
• 4-5 curry leaves
• 1 tablespoon fenugreek leaves
• 1 tablespoon ghee
• 1 medium onion, finely chopped
• 5 cloves of garlic, finely grated or crushed
• 30g ginger root (peeled and finely grated or chopped)
• 4 medium green or red chili peppers, finely chopped
• 1 tablespoon tomato puree
• 1 liter of lamb, beef or game stock
• 1 tablespoon tamarind paste

serve

• Approximately 20 fresh or dry curry leaves
• a little vegetable or corn oil (for frying)
• 2 tablespoons chopped coriander leaves
• 4 tablespoons thick yogurt

Method

1. Heat oil in a large skillet. Season the venison and stir-fry over high heat until the meat is lightly browned, then transfer to a bowl.
2. Meanwhile, put all the spices (everything from cumin powder to fenugreek leaves) into a heavy-based saucepan and dry-roast them over medium heat for a few minutes, stirring to avoid burning.
3. Add ghee, onion, garlic, ginger and chilli, cover and continue cooking for 3-4 minutes, stirring occasionally.
4. Add the meat along with the tomato puree, stock and tamarind paste. Bring to a boil, season and simmer gently, uncovered, stirring occasionally, for 1 hour.
5. Check the meat for tenderness and continue cooking if necessary (add more water if it’s too dry). You should end up with a fairly dry mixture.
6. To serve, fry the curry leaves in oil for 1 minute until crispy, then drain on kitchen paper. Stir chopped coriander into the keema and top with a spoonful of yogurt and curry leaves.