Sundaland Recipes

Venison Keema Matar is a dish that tantalizes the taste buds with its rich flavors and hints of spice. It is deeply rooted in the cultural heritage of the Indian subcontinent. The word "keema" refers to minced meat, and in this case, it is venison, which adds a unique twist to the traditional recipe. 
The taste of Venison Keema Matar is a delightful blend of earthy, gamey flavors from the venison, combined with the aromatic spices that are characteristic of Indian cuisine. The dish carries a subtle heat from the spices, balanced by the sweetness of the green peas. The texture is satisfyingly tender, as the minced venison absorbs the flavors of the spices and peas, creating a harmonious and comforting dish. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:30 Minutes
Suitable:Halal
Category:Meal
Origin:India
Serving:4 Person
Tags:Rich, Twist, Spices

Nutrifacts:320 calories
  12 grams fat

Rating:4.6 

Originating from the vibrant culinary scene of the Indian subcontinent, Venison Keema Matar reflects the diverse cultural influences and regional variations found in Indian cooking. It is a popular dish in northern regions, where venison is more readily available, and showcases the love for robust flavors and hearty ingredients. 

Ingredients:

• 500 grams minced venison
• 1 tablespoon oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust according to your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 cup green peas (fresh or frozen)
• Salt, to taste
• Fresh coriander leaves, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the minced garlic, grated ginger, and green chilies to the pan. Cook for another minute until fragrant.
3. Add the minced venison to the pan and cook until it is browned and cooked through, breaking up any lumps with a spoon.
4. Reduce the heat to low and add the cumin powder, coriander powder, turmeric powder, and garam masala to the pan. Stir well to coat the meat evenly with the spices.
5. Add the green peas to the pan and mix them with the venison. Cook for a few minutes until the peas are tender.
6. Season with salt according to your taste and stir everything together.
7. Cover the pan and let it simmer for 5-10 minutes, allowing the flavors to meld together.
8. Once done, garnish with fresh coriander leaves.
9. Serve hot with steamed rice or naan bread.