Mutton Phaal
Mutton Phaal

Anju Bhatia



Prep Time

0 : 0

Cooking Time

0 : 65



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 9.02 g
Sat Fat 3.58 g
Salt 102.0 mg
Sugars 1.36 g
  • Other Items
  1. Mutton (bone) - 400grams
  2. Onion - 1 Large
  3. Tomato - 3
  4. Coriander leaves - 1 handful
  5. Cinnamon clove cardamon (c+c+c) - 1 each
  6. Ginger Garlic Paste - 1/2 tsp
  7. Black Pepper Powder - 2 tsp
  8. Red chilly powder - 1/2 - 3/4 th tsp
  9. Salt According to taste
  10. oil
  11. water
  12. 0.125 teaspoon cloves
  13. o.125 teaspoon cardamom
  1. Make a fine paste of onion and coriander leaves. Remove the skin of tomatoes and grind to a fine paste.
  2. Wash the mutton thoroughly.
  3. In a cooker add sufficient oil, add c+c+c, then add the onion coriander paste. Fry till the raw smell disappears. Add ginger garlic paste. Fry for a minute. Add mutton and fry well till the meat gets light brown colour and gives good aroma.
  4. Add the tomato paste, spices and salt. Fry well till the gravy leaves oil on sides of the cooker. At this point the gravy changes to brown in colour.
  5. Add sufficient water and cook till the meat is tender. You can pressure cook the meat.
  6. Once the meat is cooked, check for the consistency of the gravy.
  7. In this recipe a semi - liquid gravy is desirable. So evaporate excess water by heating. You may garnish with fine coriander leaves and with few drops of lemon juice (optional).
  8. Serve hot with rice or any Indian bread.