Dairy-Free Spiced Mutton Gravy
Dive into a flavor-packed culinary experience with this Dairy-Free Spiced Mutton Gravy, a hearty dish that perfectly balances rich, aromatic spices with a luscious coconut milk base. This recipe transforms tender chunks of mutton into a melt-in-your-mouth delight, enhanced by layers of warmth from cinnamon, cardamom, and cloves, combined with the heat of red chili powder and green chilies (optional). The absence of dairy makes this dish ideal for lactose-intolerant diners, while the use of coconut milk lends a silky, slightly nutty undertone. Perfectly suited for pairing with steamed rice, roti, or naan, this mutton curry is slow-cooked to perfection, allowing its deep flavors to bloom beautifully. Ready in just over an hour, it’s a satisfying choice for cozy dinners or special occasions.
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Recipe Information
Ingredients
- 500 g Mutton (bone-in or boneless, cut into chunks)
- 3 tbsp Oil (sunflower, coconut, or vegetable oil)
- 2 medium Onions, finely sliced
- 2 medium Tomatoes, finely chopped
- 2 tsp Ginger-Garlic Paste
- 1 piece (1-inch) Cinnamon stick
- 2 Green Cardamom Pods
- 3 Cloves
- 1 Bay Leaf
- 1 tsp Cumin Seeds
- 1.5 tsp Coriander Powder
- 0.5 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 200 ml Coconut Milk
- 200 ml Water
- 2 tbsp Fresh Cilantro, chopped
- 2 Green Chilies (optional, slit lengthwise)
Instructions
Heat the oil in a heavy-bottomed pot or pressure cooker over medium heat.
Add cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for 30 seconds until aromatic.
Add the sliced onions and cook until they turn golden brown, about 7-8 minutes.
Stir in the ginger-garlic paste and cook for 1 minute, until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes soften and the oil begins to separate from the mixture, about 10 minutes.
Add the mutton pieces and mix thoroughly, ensuring the spices coat the meat evenly. Cook for 5-7 minutes, stirring occasionally.
Pour in the coconut milk and water. Add salt, stir well, and bring the mixture to a simmer.
Cover and cook on low to medium heat for about 40-45 minutes, or until the mutton is tender. If using a pressure cooker, cook for 20 minutes after the first whistle and then release pressure naturally.
Once the mutton is tender, stir in the garam masala and green chilies, if using. Let it simmer for another 5 minutes to blend the flavors.
Garnish with fresh cilantro and serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.1 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
