Venison Keema (2-4)

A great way to use up offcuts of venison from Mark Hix. It will serve two as a main or four as a starter and is good served with flatbreads, rice or even mash.

Venison Keema (2-4)
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Venison Keema (2-4)
Print Recipe
  1. Heat the oil in a large frying pan. Season the venison and fry on a high heat, breaking it down as it’s cooking, until the meat is lightly coloured, then transfer to a bowl.
  2. Meanwhile, put all the spices (that’s everything from the ground cumin to the fenugreek leaves) in a heavy-based saucepan and dry-fry them for a couple of minutes on a medium heat, stirring so they don’t burn.
  3. Add the ghee, onion, garlic, ginger and chilli, and continue cooking for 3-4 minutes, with a lid on, stirring every so often.
  4. Add the meat along with the tomato purée, stock and tamarind paste. Bring to the boil, season and simmer gently, uncovered, for an hour, giving the occasional stir.
  5. Check the tenderness of the meat and continue cooking if needed (adding more water if it’s getting too dry). The end result should be a fairly dry mixture.
  6. To serve, fry the curry leaves in the oil for a minute until crisp then drain on some kitchen paper. Stir the chopped coriander into the keema and serve topped with a spoonful of yoghurt and some curry leaves.
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