Keema Curry

Keema Curry


2 Tbsp oil (coconut oil, canola oil, olive oil)

1 Tbsp curry powder

1 tsp ground cumin

½ tsp ground cinnamon

1 onion, finely chopped

1 Tbsp finely chopped fresh ginger

2 garlic cloves, finely chopped

4 cups chopped hearty greens (kale, spinach, beet greens, swiss chard or a combination)

3 cups chicken stock, divided

1 tomato, chopped

1 ½ pounds ground game (caribou, moose, bison, sheep would all be delicious)

¼ cup raisins

¼ cup heavy cream

Salt and pepper, to taste


1. In a large skillet over medium high heat, heat the oil until shimmering then add curry, cumin, and cinnamon and cook for 1 minute until fragrant. Add onion, ginger, and garlic and cook until onions begin to soften, about 4 minutes. Add chopped greens, 2 cups of stock and chopped tomato and stir until all the ingredients are well incorporated then cover and bring to a simmer. Cook for 20 minutes or until greens are soft.

2. Remove the lid and add ground game using your fingers to crumble the meat so that you don’t end up with meatballs. Using a spatula mix the meat into the curry so that all the ingredients are evenly incorporated. Cover again and cook for 10 minutes, remove the lid and add raisins, cover again and cook for another 10 minutes. Add the cream and season to taste with salt and pepper.

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