Ground Elk Keema Recipe - Elk Ridge Farm in Ramara, Ontario - Elk Meat Recipes
Ground Elk Keema Curry Recipe - Elk Ridge Farm in Ramara, Ontario

Ground Elk Keema Curry

Warm, hearty, and packed with bold spices, this Ground Elk Keema Curry is a delicious twist on a traditional favourite. Lean ground elk is simmered with aromatic garlic, onion, curry spices, and a rich tomato sauce to create a comforting meal that's perfect served over rice, with naan, or wrapped in fresh flatbread. High in protein and full of flavour, it's an easy weeknight dinner the whole family will enjoy.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: South Asian, Wild Game Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 Lb Ground Elk
  • 1 Tbsp Olive Oil
  • 1 Medium Onion Finely Diced
  • 2 Cloves Garlic Minced
  • 1 Tbsp Curry Powder
  • 1 Tsp Ground Cumin
  • 1 Cup Tomato Sauce
  • 1/2 Tsp Salt or To Taste
  • 1/4 Tsp Black Pepper
  • 1/2 Cup Water or Beef Broth

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Chef's knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Garlic press (optional)
  • Serving spoon

Method
 

Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and cook for 3–5 minutes until softened.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the ground elk and cook until browned, breaking it apart as it cooks.
  5. Drain any excess liquid if necessary.
  6. Stir in the curry powder, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
  7. Pour in the tomato sauce and stir until the meat is evenly coated.
  8. Add the water or broth if the mixture is too thick.
  9. Reduce heat to low and simmer for 20–30 minutes, stirring occasionally, until thickened and the flavours have developed.
  10. Serve hot over steamed rice, with naan bread, or wrapped in flatbread. Garnish with fresh cilantro and a squeeze of lemon if desired.

Notes

  • Elk is naturally lean, so avoid overcooking.
  • Beef broth creates a richer flavour, while water keeps the curry lighter.
  • Add cayenne pepper or diced chili peppers for extra heat.
  • Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.