Low Fat Mutton Curry
Indulge in a hearty yet healthy twist on traditional mutton curry with this flavorful Low Fat Mutton Curry recipe. Featuring tender, lean mutton marinated in a creamy blend of low-fat yogurt and aromatic spices like garam masala and turmeric, this dish is a celebration of bold flavors minus the guilt. The curry base combines caramelized onions, tangy tomato puree, and a symphony of whole spices, such as cinnamon and cloves, to create an irresistible richness without excess oil. Perfectly cooked to tender perfection, this dish is simmered to bring out its deep, complex flavors while keeping it light on calories. Garnished with fresh coriander leaves, it pairs wonderfully with warm rice or whole-grain flatbread, making it ideal for a wholesome meal. If you're craving a healthier alternative to comfort food, this low-fat mutton curry hits all the right notes.
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Recipe Information
Ingredients
- 500 grams Lean mutton, cubed
- 150 grams Yogurt, low-fat
- 1 large Onion, finely chopped
- 2 medium Tomatoes, pureed
- 4 small Garlic cloves, minced
- 1 inch Ginger, grated
- 2 small Green chilies, slit
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 large Bay leaf
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 1 piece Black cardamom
- 1 as needed Cooking spray
- 250 ml Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
In a large bowl, mix the low-fat yogurt with garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
Add the cubed mutton to the bowl and coat well with the spice-yogurt mixture. Marinate for at least 30 minutes.
Spray a non-stick pan with cooking spray and heat over medium flame.
Add the bay leaf, cinnamon stick, cloves, and black cardamom. Stir until they release their aroma, about 1-2 minutes.
Add the chopped onion to the pan and cook until brown and caramelized. Add a touch more cooking spray if needed.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for an additional 2 minutes.
Add the tomato puree to the pan and cook for about 5 minutes until the oil starts to separate from the mixture.
Mix in the marinated mutton and coat well with the onion-tomato mixture.
Add 250 ml of water to the pan. Cover and simmer on low heat for 45 minutes or until the mutton is tender, stirring occasionally.
Garnish with freshly chopped coriander leaves before serving. Enjoy with warm rice or flatbread.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 29.7 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 577 mg | 44% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3106 mg | 66% | |
*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.
