Lean Mutton Curry: How to Cut the Calories Without Losing the Flavor
A lighter mutton curry that saves calories where they hide: less oil, no cream or nut paste, and a trimmed boneless cut. Same deep flavour.
Raw materials
Boneless mutton is easy to trim of visible fat, which is the first calorie saving. One pack serves three.
Ingredients
Method
Six steps. The savings come from trimming, dry searing and a water-based gravy.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan.
- 02Trim and dry
Cut off any thick white fat you can see and pat the pieces dry with a clean towel. Dry meat browns instead of steaming, and browning is where the flavour comes from.
- 03Sear in very little oil
Heat the oil in a pressure cooker base over high heat. Sear the mutton in a single layer for 4 to 5 minutes until browned, then set it aside. Work in two batches if needed.
- 04Build the base
Add cumin, bay leaf and cardamom to the same oil. Add the onions with a pinch of salt and a splash of water, and cook for 8 minutes until golden. Stir in the ginger-garlic paste and chillies for a minute.
- 05Spice and pressure cook
Add the tomato puree and the powders and cook until the oil separates, about 5 minutes. Return the mutton, stir for 2 minutes, add the hot water and pressure cook for 15 to 20 minutes on medium heat, until the meat is tender.
- 06Skim and finish
Open the cooker once the pressure drops. Spoon off any fat floating on top. Take the pot off the heat, stir in the whisked curd, then the garam masala. Simmer for 2 minutes and finish with coriander.
Questions
Where do the calorie savings come from?+
Mostly from three choices: trimming visible fat, using one tablespoon of oil instead of a ladleful, and building the gravy with onion, tomato and water instead of cream, cashew paste or extra ghee.
Will it still taste rich?+
Yes, if you brown the meat and onions properly. Slow-browned onions and a curd finish give body without added fat.
Can I make it with bone-in mutton?+
Yes. Bone-in pieces take longer, about 25 to 30 minutes under pressure, and give a more savoury broth. Skim the fat the same way.
How long does it keep?+
Up to 3 days in the fridge in an airtight box. Reheat until steaming hot.
Start with the boneless
Fresh boneless mutton from Meatigo, delivered to your door.
Shop mutton on Meatigo