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Hyderabadi Mutton Curry with Spiced Cauliflower Rice

A rich, slow-cooked mutton curry paired with low-carb, fiber-rich cauliflower rice, infused with complementary spices.

Hyderabadi Mutton Curry with Spiced Cauliflower Rice

Instructions

1
Prepare Ingredients for Curry and Side
preparation

Cut mutton into bite-sized pieces if not already done, slice onions thinly, mince garlic and ginger into a paste, and grate cauliflower into rice-like texture using a food processor or grater.

💡 Prep all ingredients now to streamline the cooking process; keep cauliflower rice raw until later steps.
2
Start Mutton Curry Base
sautéing

Heat ghee in a heavy-bottomed pot over medium heat (180°C), add sliced onions, and sauté for 8-10 minutes until golden brown, stirring occasionally to avoid burning.

💡 Use a wide pot to ensure even browning of onions for a richer curry base.
3
Add Aromatics to Curry
sautéing

Stir in ginger-garlic paste to the browned onions, cooking for 2 minutes at medium heat (180°C) until the raw aroma disappears.

💡 Keep stirring to prevent the paste from sticking to the pot.
4
Incorporate Spices for Curry
toasting

Add all spices to the pot, stirring for 1 minute over medium heat (180°C) to release their aromas, ensuring they don’t burn.

💡 Have a splash of water ready to deglaze if spices start sticking.
5
Brown Mutton
searing

Add mutton pieces to the spiced mixture, increase heat to medium-high (200°C), and sear for 5-7 minutes until browned on all sides for deeper flavor.

💡 Don’t overcrowd the pot; brown in batches if needed for even searing.
6
Begin Slow Cooking Mutton
braising

Pour in water, add salt, stir well, cover the pot, reduce heat to low (120°C), and simmer for 35-40 minutes, checking occasionally until meat is tender.

💡 If using a pressure cooker, reduce cooking time to 20 minutes for faster results.
7
Prepare Spiced Cauliflower Rice
sautéing

Heat olive oil in a large skillet over medium heat (180°C), add cumin seeds and let them sizzle for 30 seconds, then stir in cauliflower rice and turmeric, cooking for 8-10 minutes until tender but not mushy.

💡 Stir frequently to avoid sticking and ensure even cooking of the cauliflower rice.
8
Check Mutton Curry Consistency
simmering

Uncover the pot, check if the mutton is fork-tender and the gravy has thickened to a rich consistency; if not, simmer uncovered for an additional 5 minutes at medium heat (180°C).

💡 Adjust gravy thickness by adding a splash of water if too thick or simmering longer if too watery.
9
Finalize Both Dishes
garnishing

Turn off heat for both dishes, garnish the mutton curry with fresh mint leaves, and fluff the cauliflower rice with a fork for a light texture.

💡 Let the curry rest for 5 minutes off heat to allow flavors to meld before serving.
Prep Time
25 Min
Cook Time
45 Min
Per Serving
712kcal
Protein29%
Carbs12%
Fat59%
Glycemic Load
11.4 (Medium)
Nutrition Information
PreparedRaw ingredients
Energy712 kcal· 36%
Protein46.3 g· 93%
Carbohydrates19.5 g· 7%
Carbs (absorbed)16.3 g· 6%
Dietary Fiber3.3 g· 13%
Fat42 g· 60%
Saturated Fat19.5 g· 98%
Monounsaturated Fat15.5 g· 62%
Polyunsaturated Fat3.5 g· 32%
Trans Fat0 g· 0%
Cholesterol130 mg· 43%
Sodium710 mg· 36%
Potassium455 mg· 13%
Calcium70 mg· 7%
Magnesium46.3 mg· 12%
Phosphorus385 mg· 55%
Iron5.5 mg· 39%
Zinc14.5 mg· 145%
Copper0.70 mg· 70%
Selenium46.3 µg· 84%
Iodine7 µg· 5%
Vitamin C8.8 mg· 11%
Vitamin A245 µg· 31%
Vitamin D0.70 µg· 3%
Vitamin E4.5 mg· 38%
Vitamin K23 µg· 31%
Vitamin B10.40 mg· 36%
Vitamin B20.60 mg· 43%
Vitamin B60.55 mg· 39%
Vitamin B122.1 µg· 84%
Folate80 µg· 40%
Niacin7 mg· 44%
Biotin4.5 µg· 9%
Pantothenic Acid1.7 mg· 28%
Salt Equivalent1.8 g· 30%

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