This fabulous recipe was dreamed up by Toral Shah a Nutritional Scientist (MSc Nutr Med), integrative oncology practitioner and functional medicine & nutrigenomics Master practitioner, Health writer and Consultant, as well as the Founder of The Urban Kitchen.
Serves
3
Prep Time
15 mins
Cook Time
30 minutes
In India, game meat has been a staple for centuries. This kheema dish is a perfect combination of my favourite flavours and can be easily prepared. Compared to other types of meat, venison is considered more environmentally friendly as it is typically grown in the wild and needs to be culled to maintain vegetation. It is also nutrient-dense, with a higher amount of omega-3 fatty acids and an abundance of B vitamins, zinc, iron, and phosphorus. Venison is also packed with protein so even a small portion of 100g provides approximately 26.5g of protein.
Ingredients
| Ingredients | |
| 500g x | Minced Venison |
| 150g x | Cavolo Nero / Kale |
| 2 tbsp x | Ghee |
| 5 x | Green Cardamon Pods, crushed |
| 1 x | Onion, finely diced |
| 4 x | Garlic, Cloves crushed |
| 4cm x | Ginger, peeled & grated |
| 1 tbsp, heaped x | Tomato Puree |
| 1 tsp x | Tumeric Powder |
| 1 tsp x | Kashmiri Chilli Powder |
| ½ tsp x | Garam Masala Powder |
| 200 mls x | Water |
| 2 tbsp x | Dried Fenugreek Leaves/ Kasoori Methi |
| 50g x | Coconut Cream, Grated/Finely Chopped |
| 1 tbsp x | Coriander, Chopped |
| 1/2 x | Lemon, Juice of |
| 1 x | Green Chilli, Deseeded, Finely Chopped |
| To Taste x | Salt |
in a heavy based pan over a medium heat and add the cardamom pods to fry for 15 seconds until fragrant. Add the diced onion and fry over a low to medium heat until softened and browned; this should take about 15 minutes.
and ginger and cook for 2 min, before adding the tomato paste and cooking for a further 3 minutes.
to medium and add the venison mince, turmeric powder, chilli powder and garam masala and mix well, ensuring that mince is cooked through and stirring throughout to ensure that the mince does not clump together. This will take about 5 minutes. Season well.
chopped Cavolo Nero and 200ml water, and stir well and bring to the boil. Once boiling, reduce heat to a simmer, cover with a lid and cook for 20 minutes.
this stage, add the grated coconut cream, dried fenugreek leaves and green chilli and cook for another 5 minutes. Check for seasoning. Stir well and take off the heat and rest for a few minutes with the lid on.
sprinkle with the coriander and a squeeze of lemon juice before serving with naan or parathas or low carb alternative.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |