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Mutton Dak Bungalow

Mutton Dak Bungalow Recipe

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Ingredients & Steps

Ingredients & Steps

Mutton Dak Bungalow

Dak Bungalow (or Bangla) cuisine, sadly, is a near-forgotten culinary treasure that survives among a few remaining khansama families and Anglo Indian households . Dak bungalows were rest houses where the travelers used to take rest while on a journey, or used as a night stop during a trip. At that time the Care-taker had their own Poultry, Goat at Dak Bungalows for easy milk and meat supplies. This kind of curries are always be the only Dinner/Lunch item. So it is always cooked along with Potato ,Egg and freshly ground spices, as that time Store Bought spices were not being used in cooking.

Earlier I've shared Chicken Dak Bungalow recipe with you, and today it'll be made with Mutton Or Goat meat. But the Goat Or Mutton Dakbungalow recipe is different from the Chicken recipe. As all of you know that the chicken is less flavored than the goat meat. Goat meat has a very strong flavor itself. So for the Goat meat we had to add some more strong flavored spices in it & here is the recipe.

Details

Yields

2 People(s)

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Ocassion
Summer

Time

Preperation
480 Minutes

Cooking
60 Minutes

Non-Vegeterian

Services

Cooking Level
Medium

Meal Type
Lunch

Festival Food
Jamai Sasthi

Ingredients for Mutton Dak Bungalow

To Marinate the Meat :

For the Curry :

Egg - 4 hard boiled
Potato - 4 small, peeled
Mustard Oil - 3 tablespoons
Ghee - 1 tablespoon
Radhuni(special Bengali spice) - 1/2 teaspoon(optional)
Methi/Fenugreek Seeds - 1/3 teaspoon
Bay Leaf - 1 large
Onion sliced - 1 cup
Tomato, sliced - 1 large
Ginger Paste - 1 teaspoon
Garlic Paste - 1 1/2 teaspoon
Salt to taste

For The Special Spice Powder :

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Preperation steps for Mutton Dak Bungalow

Marinate the meat :

Take the goat meat under the water at room temperature, and clean very well. Now put the meat in a large pasta strainer for 30 minutes to drain all the excess water.

Now put the clean meat in a large bowl, add sour curd, ginger garlic paste, red chili powder, kashmiri red chili powder, turmeric powder & mustard oil and marinate all together very well. Rub the pieces of meat with the marination. Cover the pan and leave the marinated meat for overnight or 6-8 hours.

Remove the marinated meat 2 hours before cooking.

In the meantime make the "special spice powder" by dry grinding all the ingredients under the heading of "Special Spice Powder", in a spice grinder. Pour the "Special Spice Powder" in an airtight container and keep aside.

Preparing the gravy :

Take the boiled egg and prick the skin of the egg to prevent from bursting while frying. Now marinate the boiled eggs and potatoes with some salt and turmeric powder and keep aside for 10 minutes.

Heat oil and ghee in a large non-stick pan, fry the marinated eggs and potatoes till they are golden brown , take them out of the pan and keep aside.

Now in the same pan add Bay leaf, Radhuni & Methi and fry for few seconds, but be careful, do not let the Methi burn. Add sliced onion and some salt and cover the pan for 2 minutes.

Open the lid after 2 minutes and fry the onion till golden brown. Add ginger garlic paste to the pan and fry again for 1 minutes. Add sliced tomatoes and fry till the tomatoes are pulpy.

Now add the marinated meat and the "special spice powder" to the pan and cover it for 5 minutes. After 5 minutes open the lid, and start frying on medium heat for 30 minutes.

If the masala starts burning at the bottom, sprinkle some water and again fry. Add the fried potatoes to the pan and 2 cups of water.

Here you can cook the meat in Pressure Cooker or in the same pan. If you are using a pressure cooker, then add all the meat along with the spices into the cooker, close the lid and cook for 10 minutes or up to 4 whistles. Let release all the pressures of the cooker by itself, and open the cooker and add the fried eggs now. Boil the curry for 5 minutes and turn off the heat and serve with plain rice & cucumber salad.

ORIf you are cooking the meat in the pan, then cover the pan, lower the heat and let the gravy boil for 20-30 minutes or till the meat is soft and tender. When the meat is well cooked, open the lid and serve hot with rice and salad.