This Venison Keema is a rich, aromatic dish packed with bold spices and tender mince. The subtle gamey flavour of lean venison is cooked with a punchy curry paste and a sweetened with a hint of mango chutney, delivering a delicious balance of heat. Serve up with poppadoms or warm flatbreads, perfect for sharing with friends.
Chop the onion, garlic, ginger and chillies together in a food processor.
Heat the oil in a large frying pan and fry the mixture until it becomes fragrant.
Add the mince and fry until it begins to brown, stirring to break up any lumps.
Add the curry paste, tomato purée, cumin seeds and some salt and pepper and fry for 1 minute.
Add the tinned tomatoes and mango chutney and bring to a simmer.
Cook for 1 minute then add the yoghurt and a good splash of water and cook the mixture for 30 minutes.
Add the frozen peas and cook for 5 minutes, then stir in the coriander and cook for a further minute.
Add a good squeeze of lemon juice and adjust the seasoning if necessary.
Scatter over the coriander leaves and slices of red onion and serve with flatbreads, naan breads or poppadoms, mango chutney and minted yoghurt.
Thank you to Eat Game for sharing this recipe with us.
The venison shank in this show-stopping dish is beautifully tender, with intense flavour. It is paired with a lovely creamy horseradish mash and pan-fried bacon cabbage; a medium-bodied red wine such as Pinot Noir would wash it down very nicely!
