Paleo Mutton Curry

Dive into the rich and hearty flavors of this Paleo Mutton Curry, a wholesome dish that perfectly balances traditional spices with the creamy richness of coconut milk. Made with tender, bone-in mutton slow-cooked to perfection, this curry is infused with aromatic cumin seeds, garam masala, and a touch of fiery red chili, making it a feast for both the senses and your paleo lifestyle. Coconut oil serves as the flavorful base, while fresh coriander leaves add a vibrant finish. This healthy and gluten-free recipe pairs beautifully with cauliflower rice or steamed veggies, offering a nutrient-packed, guilt-free indulgence. Ideal for meal prepping or family dinners, this paleo-friendly delight promises bold, comforting flavors in every bite.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Mutton (bone-in)
• 2 tablespoons Coconut oil
• 2 medium Onion
• 4 pieces Garlic cloves
• 1 inch Ginger
• 2 medium Tomato
• 1 cup Coconut milk
• 1 cup Water
• 1 teaspoon Cumin seeds
• 1 tablespoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves
• 0.5 teaspoon Black pepper

Directions

Step 1

Start by preparing the ingredients: finely slice the onions, grate the ginger, and mince the garlic cloves.

Step 2

Cut the mutton into medium-sized chunks, if not already done by the butcher.

Step 3

In a heavy-bottomed pot, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 4

Add the sliced onions to the pot and sauté until golden brown, about 5 to 7 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for another minute until they release their fragrance.

Step 6

Add the chopped tomatoes to the pot and cook until they are soft and the oil begins to separate, about 5 minutes.

Step 7

Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt to the pot. Stir well to combine the spices with the onion-tomato mixture.

Step 8

Add the mutton pieces to the pot, stirring to coat them in the spice mixture. Sauté for about 5 to 7 minutes until the mutton begins to brown.

Step 9

Pour in the coconut milk and water, bringing the mixture to a gentle simmer.

Step 10

Cover the pot, reduce the heat to low, and let it cook for 45 minutes to an hour, until the mutton is tender and cooked through, stirring occasionally.

Step 11

Once the mutton is cooked, check the seasoning and adjust salt if needed. Sprinkle freshly ground black pepper.

Step 12

Garnish with chopped coriander leaves just before serving.

Step 13

Serve the mutton curry hot, ideally with a side of cauliflower rice or steamed vegetables to keep it fully paleo-friendly.

Nutrition Facts

Serving size	(1603.2g)

Amount per serving	% Daily Value*
Calories	1896.4

Total Fat 131.8g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 350mg	0%
Sodium 5161.2mg	0%
Total Carbohydrate 88.8g	0%
Dietary Fiber 11.8g	0%
Total Sugars 51.7g
Protein 99.7g	0%

Vitamin D 0IU	0%
Calcium 291.6mg	0%
Iron 19.3mg	0%
Potassium 2836.4mg	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: 61.1%

Protein: 20.6%

Carbs: 18.3%