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    Venison keema with roti

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    Venison keema with roti

    Asma Khan: "When I was growing up, we had keema at least twice a week. My brother was fussy and he would eat meat only if it was minced. I always cook more than I need; it is great the day after, either in an omelette or in a toastie with tomato ketchup. The roti is ideal to make in advance, remaining crisp on the outside and soft on the inside whether eaten cold or gently reheated in a non-stick frying pan."

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4


    2 tbsp vegetable oil
    4 cardamon pods
    1 cinnamon stick
    2 Kashmiri chillies
    2 small fresh bay leaves
    1 large onion, thinly sliced
    1 tbsp Bart ginger paste 
    ½ tbsp Bart garlic paste
    600g venison mince
    1 tbsp tomato purée
    50g frozen peas
    2 salad onions, finely sliced
    1 red chilli, finely sliced
    Yogurt and tomatoes, to serve

    About 300g Duchy Organic stoneground strong wholemeal bread flour
    ½ tsp sea salt
    5 tbsp whole milk
    70g ghee or butter, melted


    1. For the roti, sift the flour into a bowl to get 225g (discard the excess husk); add the salt. Make a well in the centre; add the milk and 50g melted ghee or butter; stir together, then knead for 1-2 minutes until firm, adding a splash more milk if it's too dry. Set aside under an upturned bowl. 

    2. In a large pan, heat the oil over a medium-high heat. Add the caradamom, cinnamon, chillies and bay leaves. Add the onion; cook for 1 minute, stirring. Add the ginger and garlic pastes; cook for 1 minute. Stir in the venison, breaking up clumps with a wooden spoon. Season then cook, uncovered, until browned and all the liquid has evaporated (about 10 minutes).

    3. Add the tomato purée, then 100ml warm water. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes. Add the peas and cook, uncovered, until the liquid evaporates (about 10 minutes); season. 

    4. Meanwhile, divide the roti dough into 4. With a rolling pin, roll each piece into a 15-20cm circle, then prick holes in them with a fork. Heat a tawa or non-stick frying pan over a medium-high heat. Grease the pan with the remaining ghee or butter and cook the roti for 2-3 minutes each side until brown. Keep warm under a tea towel. Remove the whole spices and chilli stalks from the keema; scatter over the salad onions and red chilli, then serve with a dollop of yogurt, wedges of tomato and the roti alongside. 

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