Paleo Spicy Mutton Fry
Indulge in the mouthwatering flavors of Paleo Spicy Mutton Fry, a bold and aromatic dish that showcases tender, juicy mutton infused with a medley of spices. Perfectly suited for paleo diets, this recipe uses coconut oil to bring out the rich, earthy taste of sautéed shallots, garlic, ginger, and slit green chilies. The mutton is pressure-cooked to perfection and then stir-fried with an irresistible blend of turmeric, red chili powder, black pepper, coriander, and garam masala, creating a beautifully spiced coating with crispy edges. Finished off with fresh curry leaves and a garnish of chopped cilantro, this dish pairs wonderfully with cauliflower rice or sautéed vegetables, making it a satisfying option for a flavorful, healthy meal. Whether you're meal prepping or serving guests, this paleo-friendly mutton fry is sure to become a new favorite for lovers of bold, spicy cuisine.
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Recipe Information
Ingredients
- 500 grams Mutton (goat meat), bone-in or boneless
- 3 tablespoons Coconut oil
- 10 whole Shallots, thinly sliced
- 5 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 whole Fresh green chilies, slit lengthwise
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 12 leaves Curry leaves
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 1 cup Water
Instructions
Wash the mutton thoroughly under cold water and let it drain.
In a pressure cooker or heavy-bottomed pot, add the mutton, turmeric powder, and salt along with 1 cup of water. Cook the mutton on medium heat for 15-20 minutes (about 5-6 whistles in a pressure cooker) or until tender. Set the cooked mutton aside, reserving any liquids to use as stock.
Heat the coconut oil in a large frying pan over medium heat.
Add the sliced shallots to the pan and sauté until they become golden brown.
Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until aromatic.
Stir in the red chili powder, ground black pepper, coriander powder, garam masala, and curry leaves. Allow the spices to bloom in the hot oil, stirring frequently for 1-2 minutes.
Add the cooked mutton pieces to the pan. Increase the heat to high and stir-fry the mutton for 6-8 minutes to coat it in the spiced mixture and achieve a slight crisping on the edges.
If the mixture becomes too dry, add 2-3 tablespoons of the reserved mutton stock for moisture and flavor.
Taste and adjust salt if necessary.
Garnish with fresh chopped cilantro before serving.
Serve hot with accompaniments like cauliflower rice, sautéed vegetables, or enjoy it as a standalone dish.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.0 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2942 mg | 63% | |
*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.
