Mutton Sem Phalli Recipe – Authentic Indian Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Mutton Sem Phalli Recipe – Authentic Indian Curry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Mutton Sem Phalli. It’s a wonderfully flavorful curry, packed with tender mutton and the unique, slightly sweet taste of sem ki phalli (cluster beans). This dish is a real comfort food for me, and I’m so excited to share it with you. I first made this for a family gathering, and it was a huge hit!

Why You’ll Love This Recipe

This Mutton Sem Phalli isn’t just delicious; it’s a little different from your everyday mutton curry. The addition of ground dry coconut in the masala gives it a beautiful richness and depth of flavor. Plus, the sem ki phalli adds a lovely texture. It’s a truly satisfying and authentic Indian curry that’s sure to impress. It’s a bit of a process, but trust me, the results are so worth it!

Ingredients

Here’s what you’ll need to make this amazing Mutton Sem Phalli:

• 300g Curry Cut Mutton
• 450g Sem Ki Phalli (Cluster Beans)
• 0.5 tbsp Ginger-Garlic Paste
• 1 Onion (sliced)
• 1 tbsp Red Chili Powder
• 0.25 tbsp Turmeric Powder
• Salt to taste
• 3 tbsp Oil
• 2 tbsp Coriander Leaves (minced)
• 3 tbsp Dry Coconut
• 1 Cinnamon (1 inch piece)
• 1 Clove
• 0.5 tbsp Coriander Powder
• 1 small Onion (sliced)
• 1 cup Water (approx. 240ml)

Ingredient Notes

Let’s talk about a few key ingredients!

• Sem Ki Phalli (Cluster Beans): These are the stars of the show! They have a slightly crunchy texture and a mild, slightly sweet flavor. You can usually find them at Indian grocery stores.
• Dry Coconut in the Masala: Don’t skip this! Grinding dry coconut into the masala adds a unique creaminess and subtle sweetness that really elevates the flavor. It’s a traditional touch that makes all the difference.
• Spice Levels: Traditionally, this curry has a good kick! But feel free to adjust the red chili powder to your liking. Some families in Rajasthan, where this dish is popular, like to add a pinch of kala namak (black salt) for an extra layer of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the mutton with ginger-garlic paste, red chili powder, turmeric powder, and salt. Give it a good mix and let it sit for about 30 minutes. This helps tenderize the meat and infuse it with flavor.
2. While the mutton marinates, let’s make the masala. Grind the dry coconut, cinnamon, clove, coriander powder, and the small sliced onion into a smooth paste with a little water. You want it to be really smooth, so take your time!
3. Heat the oil in a pressure cooker over medium heat. Add the sliced onion and sauté until it turns translucent and slightly golden.
4. Now, add the ground masala paste to the cooker and fry for a few minutes until it turns light brown and fragrant. Be careful not to burn it!
5. Add the marinated mutton to the cooker and cook for about 5-7 minutes, until the meat changes color.
6. Pour in 1 cup (approx. 240ml) of water, close the lid, and pressure cook for 7-8 whistles, or until the mutton is tender.
7. Once the pressure has released naturally, add the sem ki phalli to the cooker. Close the lid again and pressure cook for just one more whistle. This ensures the beans are cooked through but still retain a little bit of crunch.
8. Finally, simmer the curry on medium heat for a few minutes to thicken the gravy if needed. Adjust the salt to your taste and garnish with fresh, minced coriander leaves.

Expert Tips

• Don’t overcrowd the pressure cooker. If you have a lot of mutton, cook it in batches.
• Using a good quality pressure cooker is key for tender mutton.
• If you don’t have a pressure cooker, you can cook this in a heavy-bottomed pot, but it will take much longer – about 1.5 to 2 hours.

Variations

• My friend, Priya, loves adding a potato to this curry! It soaks up all the flavors and makes it even more filling.
• For a richer flavor, you can add a tablespoon of yogurt to the marinade.
• My grandmother used to add a pinch of garam masala at the very end for an extra aromatic touch.

Vegan Adaptation

To make this a vegan dish, simply substitute the mutton with 300g of potatoes or chickpeas. You might need to adjust the cooking time accordingly.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are pure and haven’t been processed with any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tbsp.
• Medium: Use 1 tbsp of red chili powder (as per the recipe).
• Hot: Add an extra ½ tbsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptations

This Mutton Sem Phalli is often made during special occasions and festivals in Rajasthan. It’s a hearty and flavorful dish that’s perfect for sharing with family and friends.

Serving Suggestions

Serve this Mutton Sem Phalli hot with:

• Steaming rice
• Warm roti or naan
• Flavored rice dishes like jeera rice or biryani

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Sem Ki Phalli and where can I find it?

Sem ki phalli are cluster beans, a long, slightly ridged bean with a mild flavor. You can find them at most Indian grocery stores.

Can I use a different type of bean if Sem Ki Phalli is unavailable?

While sem ki phalli are traditional, you can substitute them with French beans or green beans in a pinch. The flavor won’t be exactly the same, but it will still be delicious!

How can I adjust the spice level of this Mutton Sem Phalli?

Simply adjust the amount of red chili powder you use. Start with less and add more to taste.

What is the best way to grind the dry coconut for the masala?

A high-powered blender or food processor works best. You may need to add a little water to get it to grind smoothly.

Can this curry be made ahead of time?

Yes! You can make the curry a day ahead and store it in the refrigerator. The flavors will actually develop even more overnight.

Enjoy! I hope you love this Mutton Sem Phalli as much as my family does. Let me know how it turns out in the comments below!