Low Sodium Spiced Mutton Gravy

Delight your taste buds with this Low Sodium Spiced Mutton Gravy, a comforting yet bold dish that combines tender, marinated mutton with a symphony of aromatic spices. Crafted with a medley of turmeric, garam masala, and cumin, this recipe offers a flavorful twist without the excessive salt, relying instead on the depth of slow-cooked ingredients like onion, tomato puree, and low-sodium broth. A hint of lemon juice brightens the rich, velvety gravy, while whole spices such as cinnamon, cardamom, and cloves infuse every bite with warmth. Ready in just over an hour, this wholesome mutton curry pairs perfectly with steamed rice, fluffy naan, or soft roti, making it an ideal choice for family dinners or special occasions. Healthy, hearty, and indulgently spiced, this low-sodium recipe is proof that robust flavors don’t need to compromise on nutrition!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Mutton (boneless, trimmed of excess fat)
• 100 grams Plain unsweetened yogurt
• 2 medium Onion (finely chopped)
• 2 medium Tomatoes (pureed)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Vegetable oil
• 1 cup Low sodium chicken or mutton stock
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder (optional, adjust to taste)
• 1 piece Bay leaf
• 1 inch Cinnamon stick
• 2 pods Green cardamom
• 3 pieces Cloves
• 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
• 1 tablespoon Lemon juice

Directions

Step 1

In a large bowl, marinate the mutton with plain yogurt, turmeric powder, and half of the ginger and garlic. Set aside for at least 30 minutes or refrigerate for up to 2 hours.

Step 2

Heat vegetable oil in a deep pot or pressure cooker over medium heat. Add the bay leaf, cinnamon stick, green cardamom, and cloves. Sauté for 1-2 minutes until aromatic.

Step 3

Add the chopped onions and cook until they are golden brown, stirring occasionally.

Step 4

Stir in the remaining garlic and ginger. Cook for another 1-2 minutes until the raw smell disappears.

Step 5

Add the tomato puree and cook for 5-7 minutes until the oil starts to separate from the mixture.

Step 6

Mix in the coriander powder, cumin powder, ground black pepper, garam masala, and optional red chili powder. Stir well to combine.

Step 7

Add the marinated mutton to the pot and cook on medium heat for 8-10 minutes, stirring frequently to ensure the spices coat the meat evenly.

Step 8

Pour in the low sodium chicken or mutton stock. Bring to a gentle boil, then reduce the heat to low.

Step 9

Cover and let it simmer for 40-50 minutes until the mutton is tender. You may need to add a small amount of water if the gravy becomes too thick.

Step 10

If using a pressure cooker, cook for 4-5 whistles, then allow the pressure to release naturally.

Step 11

Once the mutton is tender, stir in the lemon juice. Adjust the consistency of the gravy by adding water, if necessary.

Step 12

Garnish with chopped cilantro leaves before serving. Pair with steamed rice, roti, or naan for a delicious meal.

Nutrition Facts

Serving size	(1245.2g)

Amount per serving	% Daily Value*
Calories	1768.1

Total Fat 133.0g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 413.1mg	0%
Sodium 586.7mg	0%
Total Carbohydrate 54.2g	0%
Dietary Fiber 12.4g	0%
Total Sugars 19.9g
Protein 111.7g	0%

Vitamin D 0IU	0%
Calcium 380.3mg	0%
Iron 18.8mg	0%
Potassium 2672.3mg	0%

*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.

Source of Calories

Fat: 64.3%

Protein: 24.0%

Carbs: 11.7%