Low Fat Spiced Mutton Gravy
Indulge in the flavorful goodness of **Low Fat Spiced Mutton Gravy**, a wholesome and health-conscious take on traditional mutton curry. Crafted with lean boneless mutton and low-fat yogurt, this recipe balances rich, aromatic spices like cinnamon, cardamom, cloves, and garam masala while keeping the dish light and guilt-free. Slow-cooked to perfection, the mutton becomes tender and absorbs the earthy notes of cumin, turmeric, and coriander, creating a bold yet comforting gravy. Perfectly paired with steamed rice, naan, or roti, this dish offers a fusion of taste and nutrition, making it ideal for family meals or special occasions. With a 20-minute preparation and just 50 minutes of cooking, this low-fat curry is an easy way to enjoy traditional flavors without compromising on health.
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Recipe Information
Ingredients
- 500 grams Lean boneless mutton
- 100 grams Low-fat plain yogurt
- 2 medium Onion
- 3 medium Tomatoes
- 1.5 tablespoons Ginger-garlic paste
- 1 tablespoons Vegetable oil
- 1 2-inch piece Cinnamon stick
- 4 pods Green cardamoms
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Coriander powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Garam masala
- 1 to taste Salt
- 2 tablespoons chopped Fresh cilantro leaves
- 2 cups Water
Instructions
Wash the lean boneless mutton thoroughly and pat it dry. Cut it into bite-sized pieces.
Finely slice the onions and roughly chop the tomatoes.
In a large heavy-bottomed pan or pressure cooker, heat 1 tablespoon of vegetable oil on medium heat.
Add the cinnamon stick, cardamoms, cloves, bay leaf, and cumin seeds. Sauté for 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, stirring occasionally for even cooking.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate, about 10 minutes.
Lower the heat and add the low-fat yogurt, stirring continuously to prevent curdling.
Introduce the mutton pieces into the pan and mix well to coat them in the spice mixture.
Pour in 2 cups of water, stir, and bring the mixture to a boil.
Cover the pan with a lid and simmer on low heat for 40-45 minutes or pressure cook for 3-4 whistles until the mutton is tender. Adjust water as needed for desired gravy consistency.
Once cooked, sprinkle garam masala on top and stir gently.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice, naan, or roti for a wholesome meal.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 31.9 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 566 mg | 44% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3695 mg | 79% | |
*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.
