Heart-Healthy Mutton Curry
Indulge guilt-free with this flavorful Heart-Healthy Mutton Curry, a lighter twist on the traditional recipe that's perfect for nutritious eating without compromising on taste. Made with lean mutton cuts and simmered in a low-sodium vegetable broth, this recipe is packed with the goodness of fresh vegetables like carrots, spinach, and peas, creating a curry that's as wholesome as it is delicious. Aromatic spices such as cumin, turmeric, and garam masala infuse every bite with rich, warming flavors, while heart-friendly olive oil keeps things light. Finished with a splash of lemon juice and a sprinkle of fresh coriander, this tender mutton curry pairs beautifully with brown rice or whole wheat naan, making it a satisfying and healthy choice for family dinners. Perfect for those seeking hearty yet health-conscious recipes, this curry is sure to become a favorite in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Lean mutton cuts
- 500 ml Low-sodium vegetable broth
- 2 tablespoons Olive oil
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 2 medium, chopped Tomatoes
- 1 medium, sliced Carrot
- 1 cup Green peas
- 2 cups, chopped Spinach
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon or to taste Salt
- 0.25 teaspoon Black pepper
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 Green cardamoms
- 2 tablespoons, chopped Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
Rinse the lean mutton pieces thoroughly under cold water to remove any excess fat.
In a large pot or pressure cooker, heat 2 tablespoons of olive oil over medium heat.
Add the bay leaf, cinnamon stick, and green cardamoms, sauté until fragrant, about 1 minute.
Add the chopped onion, garlic, and ginger to the pot. Sauté for 5 minutes until the onion becomes translucent and soft.
Mix in the turmeric powder, coriander powder, cumin powder, and red chili powder, stirring well to combine with the onion mixture.
Add the tomatoes to the pot and cook until they soften and the oil starts to separate, about 5 minutes.
Add the mutton pieces, stirring to coat with the spice mixture. Cook for about 5 minutes until the meat starts to brown.
Pour in the low-sodium vegetable broth, ensuring the mutton is fully submerged. Bring it to a simmer.
Add the salt, black pepper, and sliced carrot. Cover the pot and let it cook on low heat for 45 minutes, or until the mutton is tender. If using a pressure cooker, cook for 20-25 minutes on medium heat after the first whistle.
Add the green peas and chopped spinach to the pot, stirring to incorporate. Cook for another 5-10 minutes until the vegetables are tender.
Stir in the garam masala and lemon juice, simmer for an additional 2 minutes.
Garnish with fresh coriander leaves before serving.
Serve hot with brown rice or whole wheat naan for a complete meal.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 29.5 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4110 mg | 87% | |
*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.
