Low Sodium Spiced Mutton Gravy
Indulge in the rich and aromatic flavors of Low Sodium Spiced Mutton Gravy, a healthier twist on a classic Indian dish. This recipe combines tender, yogurt-marinated mutton with a medley of fragrant spices like garam masala, cumin, and coriander for a deeply flavorful experience. The use of low sodium stock ensures you enjoy all the hearty taste without compromising on health. Sautéed onions and pureed tomatoes create a luscious base, while whole spices like cinnamon, cardamom, and cloves add layers of warmth and complexity. Finished with a touch of zesty lemon juice and fresh cilantro, this comforting gravy is perfect served over steamed rice or alongside warm naan. Ready in just over an hour, it's an excellent choice for a satisfying weeknight dinner or a festive occasion.
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Recipe Information
Ingredients
- 500 grams Mutton (boneless, trimmed of excess fat)
- 100 grams Plain unsweetened yogurt
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Vegetable oil
- 1 cup Low sodium chicken or mutton stock
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (optional, adjust to taste)
- 1 piece Bay leaf
- 1 inch Cinnamon stick
- 2 pods Green cardamom
- 3 pieces Cloves
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
- 1 tablespoon Lemon juice
Instructions
In a large bowl, marinate the mutton with plain yogurt, turmeric powder, and half of the ginger and garlic. Set aside for at least 30 minutes or refrigerate for up to 2 hours.
Heat vegetable oil in a deep pot or pressure cooker over medium heat. Add the bay leaf, cinnamon stick, green cardamom, and cloves. Sauté for 1-2 minutes until aromatic.
Add the chopped onions and cook until they are golden brown, stirring occasionally.
Stir in the remaining garlic and ginger. Cook for another 1-2 minutes until the raw smell disappears.
Add the tomato puree and cook for 5-7 minutes until the oil starts to separate from the mixture.
Mix in the coriander powder, cumin powder, ground black pepper, garam masala, and optional red chili powder. Stir well to combine.
Add the marinated mutton to the pot and cook on medium heat for 8-10 minutes, stirring frequently to ensure the spices coat the meat evenly.
Pour in the low sodium chicken or mutton stock. Bring to a gentle boil, then reduce the heat to low.
Cover and let it simmer for 40-50 minutes until the mutton is tender. You may need to add a small amount of water if the gravy becomes too thick.
If using a pressure cooker, cook for 4-5 whistles, then allow the pressure to release naturally.
Once the mutton is tender, stir in the lemon juice. Adjust the consistency of the gravy by adding water, if necessary.
Garnish with chopped cilantro leaves before serving. Pair with steamed rice, roti, or naan for a delicious meal.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 19.9 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2672 mg | 57% | |
*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.
