RECIPE
Rachel Green
Venison Keema with Peas
Sponsored Recipe
SERVES 4
INGREDIENTS
• 1 onion , chopped
• 2 garlic cloves , chopped
• 3cm piece of ginger , grated
• 2 green chillies
• 3 tbsp vegetable oil
• 500g venison mince
• 3 tbsp curry paste
• 2 tbsp tomato purée
• 1 tsp cumin seeds
• 400g can chopped tomatoes
• 2 tbsp mango chutney , plus extra to serve
• 2 tbsp Greek yogurt
• 200g frozen peas
• Small bunch of coriander , chopped
• 1 lemon
1 Put the onion , garlic , ginger , and chillies into a food processor , then blitz until finely chopped . 2 Heat the oil in a large frying pan , then add the blitzed mixture and fry until fragrant . Add the venison mince and cook until it begins to brown , stirring to break up any lumps . Add the curry paste , tomato purée , cumin seeds , and some salt and pepper , then fry for 1 minute . Stir in the chopped tomatoes and mango chutney , and bring to a simmer . Cook for 1 minute , then add the yogurt and a good splash of water . Let it cook for 30 minutes , stirring occasionally . 3 Add the frozen peas and cook for an additional 5 minutes , then stir through the chopped coriander and cook for a final 1 minute . Squeeze over some lemon juice and adjust the seasoning if needed . 4 To serve , scatter with coriander leaves and red onion . Enjoy with flatbreads , naan breads , or poppadums , along with extra mango chutney and minted yogurt .
TO SERVE
• Handful of coriander leaves
• Handful of sliced red onion
• Flatbreads , naan breads , or poppadums
• Minted yogurt
AS SEEN ON Good Food Kitchen goodfoodshow . com 59