# What You'll Need:
→ Meat
01 - 1.1 lb ground venison
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch piece ginger, grated
05 - 2 medium tomatoes, diced
06 - 1 green chili, finely chopped
07 - 3.5 oz frozen peas
→ Spices
08 - 2 tbsp vegetable oil
09 - 1 tsp cumin seeds
10 - 2 tsp ground coriander
11 - 1 tsp ground cumin
12 - 1 tsp garam masala
13 - 0.5 tsp ground turmeric
14 - 0.5 tsp chili powder
15 - 0.5 tsp ground cinnamon
16 - 1 bay leaf
17 - Salt and pepper to taste
→ Liquids
18 - 0.85 cup water or beef stock
→ Garnish
19 - Fresh cilantro, chopped
20 - Lemon wedges
# How to Make:
01 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and bay leaf, sautéing until fragrant, approximately 1 minute.
02 - Add chopped onion, minced garlic, and grated ginger to the skillet. Cook until the onion achieves a golden brown color, approximately 8 minutes.
03 - Stir in green chili and diced tomatoes. Cook until the tomatoes soften and oil begins to separate from the mixture, approximately 5 minutes.
04 - Add ground venison to the skillet, breaking it apart with a spatula. Cook until the meat is browned throughout, approximately 7 minutes.
05 - Sprinkle ground coriander, ground cumin, turmeric, chili powder, cinnamon, and salt over the meat. Stir thoroughly to distribute spices evenly.
06 - Pour water or beef stock into the skillet. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
07 - Add peas and garam masala to the curry. Cook uncovered for 5 to 7 minutes until the curry reaches desired thickness.
08 - Taste the curry and adjust salt or spices as needed to achieve balanced flavor.
09 - Transfer the curry to serving bowls and garnish with fresh cilantro and lemon wedges. Serve immediately with basmati rice, naan, or roti.
