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Easy venison keema

Easy venison keema in a large pan

Easy venison keema

Name: Easy venison keema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 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; 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

Tom Kerridge

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Serves 4

Easy

Prep: 5 mins - 10 mins

Cook: 25 mins - 30 mins

A star rating of 4.8 out of 5.6 ratingsRate

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Consider using sustainable, low-fat venison mince to change things up at the dinner table. Enjoy the keema with naan, chutney and steamed basmati rice

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Ingredients

Units:

MetricUS

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

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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.

Recipe tips

5 more ideas

Garlic yogurt A yogurt-based sauce works well alongside the heat of the chilli and the richness of the venison. Mix 150g plain yogurt with 2 crushed or finely grated garlic cloves and about 1 tbsp finely chopped coriander stalks. Season with salt and pepper.

Quick pickled red onions I love the burst of freshness this easy pickle brings to everything. Finely slice 1 red onion and scrunch in a bowl with a large pinch of salt, a small pinch of caster sugar and 1 tsp cumin seeds. Squeeze over the juice of ½ lemon, then leave to stand for 10 mins.

Lamb or beef I’ve made this recipe to show how versatile venison is, but if it’s hard to find, then use lean beef or lamb mince instead.

Keema samosas Any leftover mix can be stuffed into venison samosas or venison curry puffs using a sheet of shop-bought puff pastry. Simply bake according to pack instructions.

Spiced cottage pie Boil 4 sweet potatoes along with 4 normal potatoes until soft, then mash with a knob of butter. Spread this over any leftover spiced mince in a pie dish, top with grated cheddar, then bake until golden brown.

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A star rating of 4.8 out of 5.6 ratings

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