Wild Venison Keema with Peas

Ingredients

• 500 g wild venison mince
• 20 ml rapeseed oil
• 180 g onion, finely chopped
• 2 garlic cloves, finely grated
• 20 g fresh ginger, finely grated
• 1 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp mild chilli powder
• 300 g passata
• 150 ml water
• 200 g frozen peas
• 1 tsp garam masala
• 15 ml lemon juice
• 10 g fresh coriander, chopped
• 4 naan breads (about 300 g total)
• 100 g plain yoghurt
• 2 g fine salt, or to taste

Method

1. 1

   Heat the oil in a wide saucepan and soften the onion for 6 minutes. Stir in the garlic and ginger and cook for 1 minute.

2. 2

   Add the mince and cook for 7 minutes, breaking it up with a spoon until crumbly and browned with no pink visible.

3. 3

   Stir in the cumin, ground coriander, turmeric and chilli powder for 1 minute. Add the passata, water and salt, then simmer for 10 minutes, stirring occasionally.

4. 4

   Add the peas and garam masala and simmer for 5 minutes, or until the peas are cooked and the mixture is piping hot. Meanwhile, warm the naan according to the packet instructions.

5. 5

   Use a clean food thermometer to check the centre of the keema in several places after stirring. It must reach 70°C for 2 minutes, and the mince must be cooked through with no pink.

6. 6

   Finish with the lemon juice and fresh coriander. Serve with the warm naan and yoghurt on the side.