Venison keema
This super easy venison keema is from the latest collection of recipes from Eat Game ambassador Rachel Green.
Ingredients
Fresh ingredients
- 500 g Venison mince
- 1 Onion, chopped
- 2 Garlic cloves, chopped
- 3 cm Piece of ginger, grated
- 2 Green chillies
- 2 Tbsp Greek yoghurt
- A small bunch of coriander, chopped
- A good squeeze of lemon juice
Store cupboard ingredients
- 3 Tbsp Vegetable oil
- 3 Tbsp Curry paste
- 2 Tbsp Tomato purée
- 1 Tsp Cumin seeds
- Sea salt flakes
- Freshly ground black pepper
- 1 440g Tin of chopped tomatoes
- 2 Tbsp Mango chutney, plus extra to serve
- 200 g Frozen peas
To serve
- A handful of coriander leaves
- A handful of sliced red onion
- Flatbreads, naan breads or poppadoms
- Minted yoghurt
Instructions
- 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.
To serve
- Scatter over the coriander leaves and slices of red onion and serve with flatbreads, naan breads or poppadoms, mango chutney and minted yoghurt.
