Paleo Mutton Keema
Uncover the rich and aromatic flavors of "Paleo Mutton Keema," a healthy twist on the classic Indian dish that's perfect for those following a paleo diet. This recipe features tender ground mutton cooked to perfection in a fragrant blend of earthy spices like turmeric, cumin, and garam masala, with the added zing of fresh ginger, garlic, and green chilies. Sautéed in nutrient-rich coconut oil, this dish is naturally gluten-free, dairy-free, and bursting with warming, savory flavors. Juicy tomatoes and vibrant coriander leaves bring a refreshing balance, while a splash of fresh lemon juice adds the perfect citrus kick. Ready in under 45 minutes, this high-protein, low-carb creation pairs beautifully with cauliflower rice or a crisp green salad, making it an irresistible, guilt-free comfort food option. Whether you're meal prepping or preparing a hearty family dinner, this Paleo Mutton Keema is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams Ground mutton
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 Green chilies, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ginger, and green chilies. Cook for an additional 2 minutes until fragrant.
Add the ground mutton to the skillet, breaking it apart with a spatula. Cook until it starts to brown, approximately 5 to 7 minutes.
Mix in the chopped tomatoes and cook until they soften slightly, about 3 minutes.
Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt to the skillet. Stir well to coat the mutton with the spices.
Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
Remove the lid and cook uncovered for another 5 minutes to allow excess liquid to evaporate.
Stir in the garam masala, and then turn off the heat.
Garnish with chopped fresh coriander leaves and squeeze lemon juice on top just before serving.
Serve hot with cauliflower rice or a side of fresh salad.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 796 mg | 17% | |
*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.
