Sugar-Free Spicy Mutton Fry
Indulge in the fiery flavors of this Sugar-Free Spicy Mutton Fry, a protein-packed dish that will elevate your dinner table without compromising on health. Perfectly tender mutton is pressure-cooked and then pan-fried with a tantalizing blend of Indian spices, aromatic curry leaves, and vibrant green chilies, all sizzled in heart-healthy coconut oil for a rich and flavorful bite. With no added sugar, this low-carb recipe is ideal for clean eating and keto diets, while the bold kick of garam masala, red chili powder, and black pepper delivers authentic heat. Finished with fresh coriander and a zesty dash of lemon juice, this mouthwatering mutton fry pairs beautifully with steamed rice, parathas, or serves as a hearty standalone dish for spice lovers. Ready in just over an hour, it’s perfect for weeknight dinners or festive gatherings, offering bold flavors and healthy indulgence in every bite.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in or boneless)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 250 milliliters Water
- 2 tablespoons Coconut oil (or preferred cooking oil)
- 0.5 teaspoons Mustard seeds
- 10 leaves Curry leaves
- 1 medium Onion (thinly sliced)
- 2 Green chilies (slit lengthwise)
- 1 tablespoons Ginger-garlic paste
- 1 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Garam masala
- 0.5 teaspoons Black pepper powder
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoons Lemon juice
Instructions
Clean the mutton pieces thoroughly and pat them dry. Set aside.
In a pressure cooker or large pot, add the mutton pieces, 0.5 teaspoons of turmeric powder, 1 teaspoon of salt, and 250 milliliters of water. Mix well.
Cook the mutton on medium heat until tender. If using a pressure cooker, cook for about 4-5 whistles. Let the pressure release naturally. Drain any excess liquid and set the cooked mutton aside.
Heat 2 tablespoons of coconut oil in a large pan or skillet over medium heat.
Add 0.5 teaspoons of mustard seeds. Allow them to splutter.
Add 10 curry leaves and sauté for a few seconds until aromatic.
Add 1 medium sliced onion and 2 slit green chilies to the pan. Sauté until the onion becomes golden brown.
Add 1 tablespoon of ginger-garlic paste and cook for about 1 minute until the raw smell disappears.
Reduce the heat to low and add the following spices: 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 0.5 teaspoons of cumin powder, 0.5 teaspoons of garam masala, and 0.5 teaspoons of black pepper powder. Mix well and cook for about 30 seconds.
Add the cooked mutton pieces to the pan. Increase the heat to medium and toss the pieces well in the spice mixture, ensuring they are evenly coated.
Cook for about 10-15 minutes, stirring occasionally, until the mutton develops a rich, crispy texture and the spices marry well.
Turn off the heat and garnish with 2 tablespoons of chopped coriander leaves and 1 tablespoon of lemon juice. Mix well.
Serve hot as a side dish with rice or flatbread, or enjoy it as a standalone entrée.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.8 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2422 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.
