Low Carb Spicy Mutton Fry
Satisfy your taste buds with this irresistible Low Carb Spicy Mutton Fry, the perfect blend of fiery spices and tender, juicy chunks of mutton. This flavorful dish is cooked in aromatic coconut oil and features a medley of bold ingredients like green chilies, curry leaves, and garam masala, making it a true delight for spice lovers. Thanks to a two-step cooking process—pressure cooking for perfectly tender meat followed by a quick stir-fry for a crispy, caramelized finish—this recipe stands out as a low-carb comfort food that's both wholesome and delicious. With a prep time of just 15 minutes and a rich layering of spices, it's ideal for keto and paleo diets. Serve it hot with cauliflower rice or a fresh salad to create a complete, guilt-free meal that will leave a lasting impression.
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Recipe Information
Ingredients
- 500 grams Mutton (boneless, cut into small pieces)
- 3 tablespoons Coconut oil
- 2 medium Onion (thinly sliced)
- 2 teaspoons Ginger-garlic paste
- 4 units Green chilies (slit lengthwise)
- 10 leaves Curry leaves
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Black pepper powder
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh coriander leaves (finely chopped)
Instructions
Wash the mutton thoroughly and set it aside to drain excess water.
Heat 2 tablespoons of coconut oil in a large pan or pressure cooker over medium heat.
Add the sliced onions and sauté until golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for 2-3 minutes until fragrant.
Mix in the turmeric powder, red chili powder, ground coriander, and garam masala. Stir well to coat the onions with the spices.
Add the mutton pieces to the pan and stir well, ensuring the mutton is coated with the spice mixture.
Season with salt, pour in 1 cup of water, and mix well.
If using a pressure cooker: Cover the cooker with its lid and cook for 3-4 whistles on medium heat, then let it release pressure naturally. If using a regular pan: Cover and cook the mutton for 30-35 minutes over low-medium heat, stirring occasionally, until the mutton is tender.
Heat the remaining 1 tablespoon of coconut oil in a separate wide-bottomed pan.
Transfer the cooked mutton to the wide-bottomed pan and stir-fry it over medium heat for 5-7 minutes, allowing the excess water to evaporate and the spices to coat the meat.
Sprinkle black pepper powder and adjust salt if needed. Stir well.
Garnish with fresh coriander leaves and remove from heat.
Serve hot with a side of salad or a bowl of cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 12.1 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2393 mg | 51% | |
*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.
