Keto Spicy Mutton Fry
Indulge in the bold, fiery flavors of Keto Spicy Mutton Fry, a delectable low-carb dish that's perfect for spice lovers and keto enthusiasts alike. This recipe features tender mutton, beautifully coated in aromatic spices like turmeric, red chili powder, garam masala, and ground coriander, ensuring every bite is packed with flavor. Cooked in rich, golden ghee and enhanced with the crunch of curry leaves, fennel seeds, and fragrant cumin, this dish offers a satisfying, savory experience. The pressure-cooked mutton is stir-fried to perfection, creating a mouthwatering, spicy caramelized glaze that pairs wonderfully with a fresh lemon garnish and chopped coriander. With minimal prep time and a high-protein profile, Keto Spicy Mutton Fry is a fantastic standalone meal or a vibrant centerpiece for any keto-friendly feast!
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Recipe Information
Ingredients
- 500 grams Mutton (goat or lamb, boneless, cut into small pieces)
- 3 tablespoons Ghee (clarified butter)
- 1 medium Onion (thinly sliced)
- 2 units Green chilies (slit)
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 0.5 teaspoons Garam masala
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Fennel seeds (optional)
- 10 leaves Fresh curry leaves
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
- 1 unit Lemon (optional, for garnish)
Instructions
Wash the mutton pieces thoroughly and set them aside to drain.
Heat 2 tablespoons of ghee in a heavy-bottomed pan or pressure cooker over medium heat.
Add the cumin seeds and fennel seeds (if using) and let them splutter for a few seconds.
Stir in the sliced onions and sauté until golden brown, about 7-8 minutes.
Add the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
Add the mutton pieces to the pan and mix well to coat them with the onion mixture. Cook for 5 minutes on medium heat.
Sprinkle the turmeric powder, red chili powder, ground coriander, and salt over the mutton. Mix well to evenly distribute the spices.
Pour in 1 cup of water, mix, and cover the pan. If using a pressure cooker, cook for 4-5 whistles, or until the mutton is tender. If using a regular pan, cover and simmer for 30-35 minutes, stirring occasionally and adding water if needed.
Once the mutton is cooked and tender, heat the remaining 1 tablespoon of ghee in a separate pan.
Add the curry leaves and green chilies to the hot ghee and sauté for a minute.
Transfer the cooked mutton to the pan and stir-fry on high heat for 5-7 minutes to dry out excess liquid and develop a rich, spicy coating.
Sprinkle garam masala over the mutton and mix well. Stir-fry for another minute, then turn off the heat.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice, if desired.
Serve hot as a standalone keto-friendly dish or alongside a fresh salad.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 591 mg | 13% | |
*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.
