It's Bakrid season and we all crave for new, tasty mutton recipes. We bring to you chatpati phaal from the streets of Bangalore. Authentic, smoky, spicy street food chatpati phaal is sure to satisfy your taste buds. Try this tasty phaal recipe and let me know how it turned out.
INGREDIENTS:
*Boneless mutton slices- 1 kg
*Ginger- garlic paste- 2 tbsp
*Red chilli powder- 1 tsp
*Juice of 3 lemons
*Green kabab masala- 3 tbsp
*Chaat masala- 1 tsp
*Garam masala- 1/4 tsp
*Green chilli flakes- 1tsp
*Thick curd- 1 cup
*Crushed kasuri methi- 1 tsp
*Salt- to taste
For Tempering:
*Cooking Oil- 3-4 tbsp
*Onion- 1 (large, thinly sliced)
*Fresh curry leaves- 1 cup
*Salt- to taste
*Green food colour- a pinch
*Live coal- 1 pc
*Ghee- 1 tsp
PROCEDURE:
*Wash the mutton well and drain in a colander.
*The mutton should be fat-free, but if you have no qualms about a few extra calories then you can surely keep a few tempting bits of fat around the meat.
*In a large mixing bowl, add all the masalas except the ingredients for tempering.
*Give a good mix and check for salt.
*Add more spice if required.
*Add just 1/2 cup water to pressure cook or else you'll have extra liquid in the boiled mutton.
*Pressure cook for 4 whistles or until tender.
*Now if there's any extra liquid evaporate it.
*Shallow fry the pieces using a little oil.
*Don't brown it too much.
*After shallow frying, remove all the pieces in a kadhai and keep the kadhai on a min. flame.
*Now heat oil in a small pan and add curry leaves.
*Fry well and now add onion and saute for a min.
*Now pour this fried seasoning to the simmering mutton.
*Give a good mix.
*Switch off the flame.
*Place a small steel katori in the middle of the kadhai.
*Place a live coal on it.
*Pour a tsp of ghee on it.
*Immediately close it with a tight-fitting lid so that the smoke doesn't escape.
*Allow to rest for 10 mins.
*Enjoy the smoky-flavored chatpati phaal with kulcha or naan.
