This spicy, wild Keema Matar is perfect for those wild weekdays. The recipe can also be used for Aloo Keema, but replace the peas with potatoes - or try adding both. If you like spicy food, just add more chilli. Serve your Keema Matar with rice and cold yoghurt.

Ingredients

• 500 g venison (deer)

• 150 ml olive oil

• 2 onions

• 2 teaspoons freshly grated ginger

• 2 garlic gloves, minced

• 100 g frozen peas

• 2 bay leaves

• 1,5 tbsp cardamom

• 1 tbsp. cinnamon

• 1 tsp turmeric

• 1 tbsp. chili

• 1 teaspoon coriander (dried)

• 1 teaspoon cumin

• 1 tbsp garam masala

• 1 tbsp. curry

• 200 ml water

• Fresh coriander as topping

• Served with rice and cold yoghurt

Procedure

Heat 150ml olive oil in a large saucepan. When the oil is hot, add all the spices: bay leaves, cardamom, cinnamon, turmeric, chilli dried coriander, cumin, garam masala and curry Fry for 2 minutes over a medium heat. Then add the onion, garlic and ginger. Mix everything together and fry on a low heat for 5-7 minutes, until the onions are soft and translucent.

Now add the chopped venison and let it fry over high heat. Stir constantly during frying to avoid lumps. When the meat is browned and cooked through, add the water. Simmer over a medium heat for 5-7 minutes. Finally, add the frozen peas and cook slowly for another 5 minutes.

Taste the Keema Matar and season with salt. Add more spices as needed. Serve with rice, cold yogurt and topped with fresh coriander.

Once you've tried this recipe, I'd definitely recommend you try my recipe for Stuffed Cannelloni with Venison.