Bold venison curry with aromatic spices, tender ground meat, and peas. Perfect for a cozy, warming dinner.
# Needed Ingredients:
→ Meat
01 - 1 lb 2 oz ground venison
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch piece ginger, grated
05 - 2 medium tomatoes, diced
06 - 1 green chili, finely chopped
07 - 3.5 oz frozen peas
→ Spices
08 - 2 tbsp vegetable oil
09 - 1 tsp cumin seeds
10 - 2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1 tsp garam masala
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp chili powder
15 - 1/2 tsp ground cinnamon
16 - 1 bay leaf
17 - Salt and pepper to taste
→ Liquids
18 - 6.8 fl oz water or beef stock
→ Garnish
19 - Fresh cilantro, chopped
20 - Lemon wedges
# Steps:
01 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and bay leaf, sautéing until fragrant, approximately 1 minute.
02 - Add finely chopped onion, minced garlic, and grated ginger to the skillet. Cook until the onion reaches a golden brown color, about 8 minutes.
03 - Stir in the green chili and diced tomatoes. Continue cooking until the tomatoes soften and oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison to the skillet, breaking it apart with a spatula as it cooks. Brown the meat thoroughly, approximately 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the venison. Stir thoroughly to evenly coat the meat with the spice blend.
06 - Pour in water or beef stock. Bring the mixture to a simmer, cover with a lid, and cook for 15 minutes, stirring occasionally.
07 - Add frozen peas and garam masala to the skillet. Cook uncovered for 5 to 7 minutes until the curry reaches your desired consistency.
08 - Taste the curry and adjust salt or spices as needed to achieve balanced flavors.
09 - Transfer the curry to serving bowls and garnish with fresh chopped cilantro and lemon wedges. Serve immediately.
