Low Sodium Mutton Keema
Elevate your weeknight dinners with this flavorful and heart-healthy **Low Sodium Mutton Keema**, a nourishing twist on the classic Indian minced meat curry. Made with tender mutton mince simmered in a rich, unsalted vegetable broth and an aromatic blend of spices, this recipe ensures maximum flavor without relying on excess salt. Fresh ingredients like chopped coriander, mint leaves, and a splash of zesty lemon juice brighten the dish, while the slow-cooking technique ensures the meat is perfectly tender and infused with robust flavor. Perfect for anyone looking to enjoy wholesome, low-sodium meals, this dish pairs beautifully with whole-grain roti, steamed rice, or a refreshing salad for a balanced plate. Ready in just under an hour, it’s proof that healthy eating doesn’t compromise on taste!
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Recipe Information
Ingredients
- 500 grams Mutton mince
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 medium Tomato, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies, sliced
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala powder
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 1 cup Unsalted vegetable broth
- 1 tablespoon Lemon juice
Instructions
Heat olive oil in a large pan over medium heat.
Add cumin seeds and allow them to splutter.
Stir in the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies. Cook for another 2 minutes until the raw smell disappears.
Mix in the chopped tomatoes and cook until they become soft and pulpy.
Add coriander powder, turmeric powder, red chili powder, and garam masala. Stir well and cook for another minute.
Add mutton mince to the pan, stirring it to break down any lumps, and cook until the meat is browned.
Pour in the unsalted vegetable broth and lower the heat. Cover the pan and let it simmer for 20-25 minutes or until the mutton is fully cooked.
Remove the lid and increase the heat to medium-high to allow any excess liquid to evaporate and thicken the mixture.
Stir in the chopped coriander and mint leaves, then add the lemon juice.
Cook for 2 more minutes, adjust seasonings to your preference, and serve hot.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 19.8 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2792 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.
