Soy-Free Spicy Mutton Fry
Savor the bold and irresistible flavors of this Soy-Free Spicy Mutton Fry, a dish that brings together tender, succulent mutton pieces with a fiery medley of traditional Indian spices. Perfectly marinated with red chili, turmeric, and pepper, the mutton is slow-cooked to perfection in a fragrant blend of onion, garlic, ginger, and tomatoes. A touch of garam masala and crispy curry leaves adds depth and aroma, while a splash of fresh lemon juice and a sprinkle of coriander bring a zesty finish. Ideal to serve as a flavorful appetizer or a hearty main with steamed rice or flatbreads, this soy-free recipe is a must-try for spice lovers looking for a rich, comforting, and protein-packed dish!
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in pieces)
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Red chili powder
- 0.5 teaspoons Ground black pepper
- 1 teaspoons Salt
- 3 tablespoons Oil (preferably coconut or vegetable oil)
- 2 medium Onion (thinly sliced)
- 4 large Garlic cloves (minced)
- 1 inch piece Ginger (grated)
- 1 medium Tomato (finely chopped)
- 2 pieces Green chilies (slit lengthwise)
- 1 teaspoons Coriander powder
- 1 teaspoons Garam masala
- 1 small piece Cinnamon stick
- 3 pieces Cloves
- 10 leaves Curry leaves
- 1 tablespoons Lemon juice
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Clean and rinse the mutton pieces thoroughly under running water and pat dry with a paper towel. Set aside.
In a mixing bowl, marinate the mutton pieces with turmeric powder, red chili powder, ground black pepper, and salt. Massage the spices into the mutton and let it rest for 30 minutes.
Heat 2 tablespoons of oil in a heavy-bottomed pan or wok over medium heat. Add the cinnamon stick and cloves, and sauté them for 30 seconds until aromatic.
Add the sliced onions and fry until they turn golden brown, stirring occasionally.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomato, coriander powder, and garam masala. Sauté until the tomatoes soften and the oil separates from the mixture.
Add the marinated mutton to the pan, mixing well to coat the pieces in the masala. Cook for 5-7 minutes on medium heat, stirring occasionally.
Cover the pan and let the mutton cook on low heat for about 25-30 minutes, stirring occasionally and adding small splashes of water if needed to prevent sticking.
Heat the remaining 1 tablespoon of oil in a small pan and fry the curry leaves until crispy. Add them to the mutton fry.
Finish the dish by stirring in lemon juice and garnish with fresh coriander leaves.
Serve hot with steamed rice, flatbreads, or as a spicy appetizer.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.5 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2439 mg | 52% | |
*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.
