Low Carb Mutton Keema
Savor the rich, aromatic flavors of **Low Carb Mutton Keema**, a hearty and healthy twist on the classic Indian dish that's perfect for keto and low-carb enthusiasts. This dish features tender, spiced ground mutton cooked to perfection with a medley of fragrant ingredients like ginger-garlic paste, garam masala, and fresh coriander. What sets this version apart is the clever use of cauliflower rice, which not only keeps the carbs in check but beautifully absorbs the robust flavors of the keema. With a cooking time of just 35 minutes, this protein-packed meal is as quick to make as it is satisfying to eat. Serve this wholesome, flavorful dish as a standalone meal or pair it with a crisp side salad for a complete low-carb feast. Perfect for weeknight dinners or meal prepping, this recipe is sure to become a favorite in your healthy recipe rotation.
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Recipe Information
Ingredients
- 500 grams Ground mutton
- 3 tablespoons Butter or ghee
- 1 large Onion, finely chopped
- 1 large Tomato, finely chopped
- 2 teaspoons Ginger-garlic paste
- 1 medium Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 cup Cauliflower, riced
- 1 tablespoon Lemon juice
Instructions
Heat the butter or ghee in a large pan over medium heat.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and chopped green chili, cooking for an additional 1-2 minutes until fragrant.
Add the ground mutton to the pan, breaking it up with a spoon. Cook until the mutton is browned all over.
Mix in the turmeric powder, red chili powder, coriander powder, and salt, cooking for another 2-3 minutes until the spices are well incorporated.
Add the chopped tomato to the mutton and cook until the tomato becomes soft and blends well into the mixture, about 5 minutes.
Sprinkle the garam masala over the keema and stir well, then cover the pan and let it simmer on low heat for about 15 minutes, stirring occasionally.
Meanwhile, in a separate pan, lightly sauté the riced cauliflower in a tablespoon of butter or ghee, seasoning with a pinch of salt until cooked but still slightly crisp.
Just before serving, stir the cauliflower rice into the keema, and mix well to combine.
Finish with lemon juice and garnish with chopped coriander leaves.
Serve hot and enjoy your flavorful low carb mutton keema!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 16.1 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 214 mg | 16% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2506 mg | 53% | |
*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.
