Venison keema

Venison Keema
Venison Keema

Venison keema

This super easy venison keema is from the latest collection of recipes from Eat Game ambassador Rachel Green.
Prep Time 5 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian, Venison
Servings 4


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


  • 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.
Keyword Venison