Low Sodium Spicy Mutton Fry
Indulge in a healthier yet irresistibly flavorful twist with this Low Sodium Spicy Mutton Fry recipe. Crafted for those seeking bold flavors without excessive salt, this dish features tender, marinated mutton infused with aromatic spices like cumin, coriander, garam masala, and the heat of red chili and black pepper. A medley of fresh garlic, ginger, curry leaves, and green chilies elevate its depth, while mustard and fennel seeds add a delightful crunch during tempering. Pressure-cooked to perfection and pan-fried for a crispy finish, this low sodium delight is ideal for pairing with steamed rice, chapati, or naan. Perfect for spice lovers and health-conscious foodies, this recipe is a must-try for a wholesome yet fiery meal experience.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in or boneless, cubed)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Ground black pepper
- 6 Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Onion (sliced thin)
- 2 Green chilies (slit lengthwise)
- 1 medium Tomato (chopped)
- 1 teaspoons Coriander powder
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Garam masala powder
- 8 leaves Curry leaves
- 2 tablespoons Fresh coriander leaves (chopped)
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Fennel seeds
- 2 tablespoons Cooking oil (olive oil or sunflower oil preferred)
- 1 cup Water
- Salt substitute (optional, as per taste, if allowed)
Instructions
Clean the mutton thoroughly under running water and let it drain.
In a bowl, marinate the mutton with turmeric powder, red chili powder, black pepper, ginger, and garlic. Mix well and let it sit for 20 minutes.
Heat 1 tablespoon of oil in a pressure cooker on medium heat. Add mustard seeds and fennel seeds; let them splutter.
Add the sliced onions and green chilies to the cooker. Sauté until the onions become golden brown.
Add the chopped tomato and cook until it softens and blends into the mixture.
Add coriander powder, cumin powder, garam masala powder, and curry leaves. Stir well to coat the masala with the oil.
Add the marinated mutton to the cooker. Sear it for 5 minutes, allowing the spices to coat the meat.
Pour 1 cup of water into the cooker. Close the lid and pressure cook for 4-5 whistles, or until the mutton is tender. Let the pressure release naturally.
Once the pressure is released, open the cooker and check the consistency of the gravy. If there is excessive liquid, simmer on medium heat to thicken the gravy.
In a separate pan, heat 1 tablespoon of oil over medium heat. Transfer the cooked mutton to the pan and stir-fry for 5-7 minutes until the mutton becomes slightly crispy and flavorful.
Garnish with fresh chopped coriander leaves and serve hot with steamed rice, chapati, or naan.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 23.1 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3094 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.
