Nut-Free Spicy Mutton Fry
Indulge your taste buds with this Nut-Free Spicy Mutton Fry — a mouthwatering South Indian-style dish that's bursting with bold flavors and aromatic spices! Perfect for anyone with nut allergies, this recipe skips nuts without compromising on flavor, featuring tender, juicy mutton simmered in a fragrant blend of turmeric, red chili, coriander, cumin, and garam masala powders. The addition of fresh curry leaves and cilantro elevates the dish with a zesty, herbal finish, while the caramelized onions and tangy tomatoes create a rich, savory base. Ready in just an hour, this spicy mutton stir-fry pairs beautifully with steamed rice, soft naan, or fluffy roti for a hearty, crowd-pleasing meal. Whether you're looking for a delectable dinner or show-stopping party dish, this protein-packed recipe is your go-to solution for a flavorful, nut-free indulgence!
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in or boneless, cut into small pieces)
- 3 tablespoons Cooking oil
- 2 medium Onions, thinly sliced
- 2 medium Tomatoes, finely chopped
- 2 teaspoons Ginger-garlic paste
- 2 pieces Green chilies, slit
- 1.5 teaspoons Red chili powder
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Black pepper powder
- 1 teaspoons Garam masala powder
- 1 to taste Salt
- 10 pieces Curry leaves
- 2 tablespoons Cilantro (fresh coriander), chopped
- 1 cup Water
Instructions
Rinse the mutton pieces thoroughly under cold water and set them aside to drain.
Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pan over medium heat.
Add the thinly sliced onions and sauté until they turn golden brown, approximately 8–10 minutes.
Stir in the ginger-garlic paste and slit green chilies, and cook for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook until they soften and combine with the onions to form a thick paste, about 6–8 minutes.
Mix in the red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, and salt. Stir well to evenly coat the onion-tomato mixture with the spices.
Add the mutton pieces to the pan and cook on medium-high heat for 5–7 minutes, stirring occasionally to ensure they are well-coated with the spice mixture and are slightly browned.
Pour in the water, and give the mixture a good stir. Cover the pan with a lid, reduce the heat to low, and let the mutton simmer for 25–30 minutes or until it is tender. Stir occasionally and add a bit more water if the mixture starts to dry out.
Once the mutton is cooked and tender, uncover the pan and turn the heat back to medium-high. Allow any excess moisture to evaporate and the masala to thicken, stirring frequently to avoid sticking.
In a separate small pan, heat the remaining 1 tablespoon of cooking oil. Add the curry leaves and sauté for 30 seconds until fragrant. Pour this over the mutton fry and mix well.
Sprinkle the garam masala powder and chopped cilantro over the mutton, and stir to incorporate.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2768 mg | 120% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.5 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2880 mg | 61% | |
*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.
