Mutton Phaal | How to make Mutton Phaal

By Affaf Ali  |  27th Oct 2015  |  
4.4 from 6 reviews Rate It!
  • Mutton Phaal, How to make Mutton Phaal
Mutton Phaalby Affaf Ali
  • Prep Time


  • Cook Time


  • Serves





About Mutton Phaal Recipe

A spicy and aromatic delicacy from Bangalore – Mutton Phaal. One can just not hide the aroma from the neighbours while preparing.

Mutton Phaal, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Mutton Phaal is just mouth-watering. This amazing recipe is provided by Affaf Ali. Be it kids or adults, no one can resist this delicious dish. How to make Mutton Phaal is a question which arises in people's mind quite often. So, this simple step by step Mutton Phaal recipe by Affaf Ali. Mutton Phaal can even be tried by beginners. A few secret ingredients in Mutton Phaal just makes it the way it is served in restaurants. Mutton Phaal can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Mutton Phaal.

Mutton Phaal

Ingredients to make Mutton Phaal

  • Mutton (bone) - 400grams
  • onion - 1 Large
  • tomato - 3
  • coriander leaves - 1 handful
  • cinnamon clove cardamon (c+c+c) - 1 each
  • ginger garlic paste - 1/2 tsp
  • Black pepper powder - 2 tsp
  • red chilly powder - 1/2 - 3/4 th tsp
  • salt according to taste

How to make Mutton Phaal

  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.

My Tip:

(Fry on medium flame for good results). Cooking time will vary depending on meat, so decide accordingly.

Reviews for Mutton Phaal (6)

Kabita Shaw3 months ago


arunika das2 years ago

fantastic recipe... delicious one...

Priti Desai2 years ago

Such an awesome recipe! You were right, the aroma could be smelled in the entire house :)

nazia ali2 years ago


Bindiya Sharma2 years ago


Anil Dogra2 years ago

good recipe!