Venison Keema

Venison Keema

Venison Keema

We were supposed to be having lamb. That was the plan, in any case.

I was perusing the fresh meat section, carefully weighing up the pros and cons of various delicious looking cuts that had up until recently been frolicking around a meadow making obscenely cute “baaaaaa” noises, when Paleovirtus Jr. grabbed me by the sleeve and dragged me towards a corner of a refrigerated unit I had previously been unaware of.

To my complete and utter joy, it turns out that our local supermarket has its very own version of “Cheapskate’s Parade”, a special section where they flog off cheaply all the stuff with a today-or-tomorrow expiry date.

What Paleovirtus Jr. had noticed was a couple of ½ kilo packets of venison mince from local supplier Åke P on sale for the very reasonable price of 22 shiny Swedish Crowns apiece, a bargain simply too good to pass over. Well spotted, kid. Take a bow.

Top quality mince? Sounds like another good excuse to have a keema to me….

Venison Keema

Ingredients

  • 1kg minced venison
  • 1 large onion, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • a 2 inch piece of ginger, peeled and roughly chopped
  • 1 Jalapeño chilli, roughly chopped
  • 1 bunch fresh coriander (cilantro)
  • 3 large plum tomatoes
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp Garam Masala
  • 1 tsp allspice
  • 2 tsp dried fenugreek leaves
  • ½ tsp ground cardamom seeds
  • 1 tsp ground lovage seeds
  • freshly ground sea salt
  • freshly ground black pepper
  • coconut oil

Method

  • Place the onion, garlic, ginger, fresh coriander, and Jalapeño chilli in a blender, and process until you have a smooth paste. Set aside.
  • Roughly chop the plum tomatoes, and place in a blender. Blend until smooth. Set aside.
  • Place the ground coriander, ground cumin, turmeric, Garam Masala, allspice, dried fenugreek leaves, ground cardamom seeds, ground lovage seeds, and salt and black pepper to taste in a small bowl. Add just enough water to make a thin paste. Stir well, and set aside.
  • Heat 4 tbsp of coconut oil in a non-stick wok over medium high heat. Add the prepared onion paste. Stir well, and continue to stir fry for 3 minutes.
  • Add the venison mince, and stir well to coat the meat with the onion paste. Continue to stir fry until the meat has lost its raw, pink colour, about 5 minutes. Add the spice and water mixture, and the processed plum tomatoes. Stir well, and bring to a low simmer.
  • Simmer the meat for 25 minutes, stirring often. Add a splash of hot water from time to time, if required.
  • Serve, together with paleo naan bread, or pilau cauliflower rice.

Linkage

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3 thoughts on “Venison Keema

  1. Pingback: A Thoroughly International Breakfast | PALEOVIRTUS

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