Nut-Free Spicy Mutton Fry
Experience the bold, irresistible flavors of Nut-Free Spicy Mutton Fry, a fiery delicacy that's perfect for spice lovers and allergen-conscious eaters alike. This recipe transforms tender mutton pieces into a rich, aromatic dish packed with the goodness of everyday Indian spices like red chili powder, coriander, and garam masala. Made entirely without nuts, this hearty mutton fry is simmered to perfection with a base of golden-browned onions, ripe tomatoes, ginger-garlic paste, and a hint of fresh curry leaves for an extra layer of flavor. Designed to please a crowd, this gluten- and nut-free recipe pairs beautifully with steamed rice, buttery naan, or soft rotis, making it an ideal centerpiece for lunch, dinner, or festive gatherings. Quick to prepare and bursting with vibrant spices, this homestyle dish balances heat and depth perfectly, promising a soul-satisfying meal in under an hour!
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Ingredients
- 500 grams Mutton (bone-in or boneless, cut into small pieces)
- 3 tablespoons Cooking oil
- 2 medium Onions, thinly sliced
- 2 medium Tomatoes, finely chopped
- 2 teaspoons Ginger-garlic paste
- 2 pieces Green chilies, slit
- 1.5 teaspoons Red chili powder
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Black pepper powder
- 1 teaspoons Garam masala powder
- 1 to taste Salt
- 10 pieces Curry leaves
- 2 tablespoons Cilantro (fresh coriander), chopped
- 1 cup Water
Directions
Step 1
Rinse the mutton pieces thoroughly under cold water and set them aside to drain.
Step 2
Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pan over medium heat.
Step 3
Add the thinly sliced onions and sauté until they turn golden brown, approximately 8–10 minutes.
Step 4
Stir in the ginger-garlic paste and slit green chilies, and cook for another 2 minutes until the raw aroma disappears.
Step 5
Add the chopped tomatoes and cook until they soften and combine with the onions to form a thick paste, about 6–8 minutes.
Step 6
Mix in the red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, and salt. Stir well to evenly coat the onion-tomato mixture with the spices.
Step 7
Add the mutton pieces to the pan and cook on medium-high heat for 5–7 minutes, stirring occasionally to ensure they are well-coated with the spice mixture and are slightly browned.
Step 8
Pour in the water, and give the mixture a good stir. Cover the pan with a lid, reduce the heat to low, and let the mutton simmer for 25–30 minutes or until it is tender. Stir occasionally and add a bit more water if the mixture starts to dry out.
Step 9
Once the mutton is cooked and tender, uncover the pan and turn the heat back to medium-high. Allow any excess moisture to evaporate and the masala to thicken, stirring frequently to avoid sticking.
Step 10
In a separate small pan, heat the remaining 1 tablespoon of cooking oil. Add the curry leaves and sauté for 30 seconds until fragrant. Pour this over the mutton fry and mix well.
Step 11
Sprinkle the garam masala powder and chopped cilantro over the mutton, and stir to incorporate.
Step 12
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
| Serving size | 1284.1 grams (1284.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2030 |
| Total Fat 151.90g | 195% |
| Saturated Fat 52.70g | 264% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 485mg | 162% |
| Sodium 2768mg | 120% |
| Total Carbohydrate 41.30g | 15% |
| Dietary Fiber 11.90g | 43% |
| Total Sugars 16.50g | |
| Protein 134.40g | 269% |
| Vitamin D 0IU | 0% |
| Calcium 222mg | 17% |
| Iron 16mg | 90% |
| Potassium 2880mg | 61% |
Source of Calories