Paleo Mutton Curry
Indulge in the rich, aromatic flavors of this Paleo Mutton Curry, a wholesome take on a traditional dish that's both hearty and healthy. Tender, bone-in mutton is slow-cooked to perfection in a luscious coconut milk base, infused with warming spices like cumin, turmeric, and garam masala. Sautéed onions, garlic, and ginger form the flavorful foundation, while fresh tomatoes lend a subtle tang to the curry. Made with nutrient-dense coconut oil and no dairy or grains, this recipe is entirely paleo-friendly and perfect for anyone seeking a clean, satisfying meal. Serve it as a comforting dinner with cauliflower rice or steamed vegetables for a nourishing, guilt-free indulgence. Packed with flavor and made with wholesome ingredients, this Paleo Mutton Curry is sure to be a hit at your table!
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in)
- 2 tablespoons Coconut oil
- 2 medium Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 medium Tomato
- 1 cup Coconut milk
- 1 cup Water
- 1 teaspoon Cumin seeds
- 1 tablespoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the ingredients: finely slice the onions, grate the ginger, and mince the garlic cloves.
Cut the mutton into medium-sized chunks, if not already done by the butcher.
In a heavy-bottomed pot, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the sliced onions to the pot and sauté until golden brown, about 5 to 7 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until they release their fragrance.
Add the chopped tomatoes to the pot and cook until they are soft and the oil begins to separate, about 5 minutes.
Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt to the pot. Stir well to combine the spices with the onion-tomato mixture.
Add the mutton pieces to the pot, stirring to coat them in the spice mixture. Sauté for about 5 to 7 minutes until the mutton begins to brown.
Pour in the coconut milk and water, bringing the mixture to a gentle simmer.
Cover the pot, reduce the heat to low, and let it cook for 45 minutes to an hour, until the mutton is tender and cooked through, stirring occasionally.
Once the mutton is cooked, check the seasoning and adjust salt if needed. Sprinkle freshly ground black pepper.
Garnish with chopped coriander leaves just before serving.
Serve the mutton curry hot, ideally with a side of cauliflower rice or steamed vegetables to keep it fully paleo-friendly.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5161 mg | 224% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 51.7 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2836 mg | 60% | |
*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.
