Bangalore Mutton Phal Recipe

Mutton phal is a simple meat curry prepared across Bangalore and Karnataka for a quick lunch. This phal curry is normally served with layered parota or ghee rice. You can use Beef/Goat or Chicken meat to prepare this dish. Funny side to this curry we can convert it to a paulo by just adding washed and soaked basmati rice to the curry and pressure cooking it. Since we get fresh coriander in abundance we use it in many masalas and recipes in Bangalore.

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Ingredients:
500 Grams Mutton
1/2 Bunch Fresh Coriander Leaves
10 Green Chilies
1 Large Onion
10 to 15 Cloves Garlic
1/2 Ginger
1/2 Tbsp Ginger and Garlic Paste
1/2 Tsp Black Pepper Corns
1 Inch Sticks Cinnamon
5 Cloves
3 Cardamom Pods
3 Strands Mace
1/2 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder 
1/2 Tsp Turmeric Powder
1 Tbsp Pepper Powder
Salt as per taste
4 Tbsp Oil
1 Tbsp Ghee
Lime Juice for garnish...

Method:
Peel, wash and roughly chop onion.
Peel, Wash and reserve the garlic.
Peel, Wash and reserve the ginger.

Heat a pressure pan on medium flame with 4 tbsp oil. Add the roughly chopped onion to the oil and fry till it starts to turn light brown in color.

Add the whole spices and fry for few seconds.
Add green chillies, ginger and garlic to the masala and fry for a minute.

Drain the fried masala and add to a mixer jar. Allow the masala to reach room temperature before grinding.

Wash the meat twice and place in a colander allowing excess moisture to drain before cooking.

Using the oil which we cooked the masala in add the ginger and garlic fry till raw flavor reduces.

Add the washed meat to the pan and fry for a minute. Add chilly powder, coriander powder and turmeric powder to the meat and fry the meat to eliminate any raw flavors from the meat.

Once the fried onion masala has reached room temperature add coriander and a splash of water and grind to form a smooth paste.

Add the ground masala to the meat along with salt fry for few minutes. Do not waste ground masala leftover in the mixer jar add water and transfer to the meat.

Add a cup of water to the meat and cover. Place a whistle and cook the meat for 3 whistles or until the meat is fork tender.

Add ghee to a fry pan place on low flame. Add the pepper powder and fry for a minute. Once the meat has cooked temper the meat gravy with the pepper and cover allowing all the flavors from the fried pepper to absorb in the gravy.

Garnish the meat curry with lime juice and serve with onion slices and parotta. Enjoy !

How I prepare layer parotta here is the recipe link

We normally like mutton phal with layer parotta. The pipping hot gravy is poured generously over the parotta mixed and eaten with soft morsels of meat. The bread soaks up all the flavors from the spices and coriander every bite of bread and meat combo literally melts in your mouth.