Bangalore Phal - Lamb Curry in Coriander Sauce
|For spice paste|
|Ginger garlic paste||4 Tablespoon|
|Fresh coriander leaves||3 Cup (48 tbs), chopped|
|Red onions||2 , thinly sliced|
|Other ingredients for curry|
|Turmeric powder||2 Tablespoon|
|Garam masala powder||2 Tablespoon|
|Cumin powder||2 Tablespoon|
|Lamb cubes||2 Pound (mutton or goat)|
|Water||1 Cup (16 tbs) (as required)|
|Lemon||1 , juiced (as desired)|
1. In a blender put the peppercorns, ginger garlic paste and coriander leaves. Add few drops of water and blend to a smooth paste. Transfer into a bowl. Set aside.
2. In a pan heat 1 tablespoon oil and put in the onions. Saute them till golden brown. Transfer them into the blender. Add a little coriander mixture and blend till smooth. Mix it with the rest of the coriander mixture.
3. In a large pan, heat 1 tablespoon of oil. Pour the coriander mixture into it. Season with turmeric powder, garam masala and cumin powder. Put in the whole green chillies and sauté for a few minutes or till the raw flavour disappears.
4. Add the lamb pieces and stir till all the meat is coated well. Pour about 1 cup water and season with salt. On medium heat bring it to boil. Continue to cook for around 1 hour more or till the meat is tender enough to fall apart. Stir occasionally and add water if required in between.
5. Once the cooking is done pour lemon juice, stir to incorporate and cook for a few more minutes. Turn off the heat.
6. In a serving plate, serve the lamb with rotis or steamed rice.
Pressure cooker can be used to cook the lamb faster.
Green chillies can be blended along with the coriander leaves if desired.
Calories 319 Calories from Fat 180
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 74.8 mg24.9%
Sodium 519.3 mg21.6%
Total Carbohydrates 11 g3.8%
Dietary Fiber 2.1 g8.3%
Sugars 3.8 g
Protein 23 g45.1%
Vitamin A 2.7% Vitamin C 34.2%
Calcium 9.5% Iron 26.9%
*Based on a 2000 Calorie diet