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.
Ingredients
- 1 tbsp vegetable or corn oil for frying
- 500 g coarsely minced venison
- 2 tsp ground cumin
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp ground turmeric
- 1 tsp black or yellow mustard seeds
- 1 tsp ground coriander
- the black seeds from 10 green cardamom pods
- 1 black cardamom pod optional
- 4-5 curry leaves
- 1 tbsp fenugreek leaves
- 1 tbsp ghee
- 1 medium onion finely chopped
- 5 garlic cloves finely grated or crushed
- 30 g root ginger peeled and finely grated or chopped
- 4 medium green or red chillies finely chopped
- 1 tbsp tomato puree
- 1 litre lamb , beef or game stock
- 1 tbsp tamarind paste
- To serve:
- 20 fresh or dried curry leaves
- a little vegetable or corn oil for frying
- 2 tbsp chopped coriander leaves
- 4 tbsp Thick yoghurt
Servings:
Instructions
- 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.
- 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.
- Add the ghee, onion, garlic, ginger and chilli, and continue cooking for 3-4 minutes, with a lid on, stirring every so often.
- 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.
- 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.
- 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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