Low Carb Spiced Mutton Gravy
Indulge in the rich and aromatic flavors of Low Carb Spiced Mutton Gravy, a hearty dish that's perfect for meat lovers seeking a keto-friendly meal. Tender bone-in mutton is slow-cooked in a fragrant blend of warming spices like cinnamon, cardamom, and cloves, balanced with vibrant red chili powder and garam masala for a depth of flavor that is truly irresistible. Sautéed with onions, ginger-garlic paste, and creamy yogurt, this luscious gravy boasts a thick, velvety consistency without relying on starchy thickeners. Serve it hot alongside cauliflower rice or a refreshing salad for a satisfying low-carb dining experience that's bursting with savory goodness. Perfect for weeknights or special occasions, this dish combines bold Indian spices and wholesome ingredients to create a meal that is both nourishing and indulgent.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in, cut into pieces)
- 3 tablespoons Ghee (clarified butter)
- 2 medium Onions (finely sliced)
- 2 medium Tomatoes (pureed)
- 1.5 tablespoons Ginger-garlic paste
- 3 tablespoons Yogurt (full-fat, unsweetened)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoons Cumin powder
- 1 teaspoons Garam masala
- 1 small piece Cinnamon stick
- 3 pods Green cardamom pods
- 3 whole Cloves
- 5 whole Black peppercorns
- 2 pieces Green chilies (slit)
- 2 tablespoons Cilantro (fresh, chopped for garnish)
- 1 cup Water
- 1 to taste Salt
Instructions
Heat the ghee in a heavy-bottomed pan or pressure cooker over medium heat.
Add the cinnamon stick, green cardamom pods, cloves, and black peppercorns. Sauté for 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the mutton pieces and cook for 5-7 minutes, stirring occasionally, until the meat is lightly browned on all sides.
Mix in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for another 2 minutes.
Add the pureed tomatoes and green chilies. Cook for 5 minutes until the oil starts to separate from the mixture.
Lower the heat and stir in the yogurt, 1 tablespoon at a time, to avoid curdling. Cook for another 2 minutes.
Pour in the water and add salt to taste. Stir well.
If using a pressure cooker, cover and cook for 15-20 minutes on medium heat until the mutton is tender. If using a regular pot, cover and simmer for 30-40 minutes, adding more water if needed to prevent sticking.
Once the mutton is tender and the gravy has thickened, sprinkle garam masala on top. Stir well and simmer for 2 more minutes.
Garnish with fresh chopped cilantro before serving.
Serve hot with a side of cauliflower rice or a crisp salad for a perfectly low-carb meal.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 17.9 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2782 mg | 59% | |
*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.
