Venison Keema-Style Curry | olivemagazine

Ingredients

• 2 tbsp groundnut or rapeseed oil
• 1 cinnamon stick
• 4 cardamom pods squashed
• 1 large onion chopped
• 2 garlic cloves crushed
• 2 tsp finely grated ginger
• 300g venison mince
• 1 tsp ground turmeric
• 1 tsp kashmiri chilli powder
• 2 tbsp tomato purée
• 1 sliced green chilli plus extra to serve
• 2 tsp kasoori methi (dried fenugreek leaves)
• 100g frozen peas defrosted
• 1 tsp garam masala
• ¼ cucumber seeds scraped out, sliced
• 200g greek yogurt
• small handful each of chopped coriander and mint plus extra coriander to serve
• roti
• sliced red onion
• lime wedges