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VENISON KHEEMA


In India, game meat has been a staple for centuries. This kheema dish is a perfect combination of my favourite flavours and can be easily prepared. Compared to other types of meat, venison is considered more environmentally friendly as it is typically grown in the wild and needs to be culled to maintain vegetation. It is also nutrient-dense, with a higher amount of omega-3 fatty acids and an abundance of B vitamins, zinc, iron, and phosphorus. Venison is also packed with protein so even a small portion of 100g provides approximately 26.5g of protein.

 

 

Ingredients (serve 2- 3)

 

500g minced venison

150g Cavolo nero or kale, remove thick ribs and roughly chop

2 tbsp ghee

5 green cardamom pods, gently crushed

1 large onion (approx 180g), finely diced

4 cloves of garlic, crushed

4 cm ginger, peeled and grated

1 heaped tbsp tomato puree

1 tsp turmeric powder

1 tsp Kashmiri chilli powder

½ tsp garam masala powder

200mls water

2 tbsp dried fenugreek leaves/ Kasoori methi

50g coconut cream, grated or finely chopped

Salt to taste

1 tbsp chopped coriander leaves

1 green chilli, deseeded and finely chopped

Juice of half a lemon

 

1.        Heat the ghee in a heavy based pan over a medium heat and add the cardamom pods to fry for 15 seconds until fragrant.

2.        Add the diced onion and fry over a low to medium heat until softened and browned; this should take about 15 minutes.

3.        Add the garlic and ginger and cook for 2 min, before adding the tomato paste and cooking for a further 3 minutes.

4.        Increase the heat to medium and add the venison mince, turmeric powder, chilli powder and garam masala and mix well, ensuring that mince is cooked through and stirring throughout to ensure that the mince does not clump together. This will take about 5 minutes. Season well.

5.        Add the chopped Cavolo Nero and 200ml water, and stir well and bring to the boil. Once boiling, reduce heat to a simmer, cover with a lid and cook for 20 minutes.

6.        Once you reach this stage, add the grated coconut cream, dried fenugreek leaves and green chilli and cook for another 5 minutes. Check for seasoning.

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