Mutton Dakbunglow

Mutton Dakbunglow

This is an almost lost recipe believed to have it’s origin in British Colonial kitchens. Dakbunglows are rest houses in British India built for travellers to take rest during their long journey. It is said that the care takers of those houses used to cook this dish for their guests. Dakbunglow style curry can be cooked with mutton as well as with chicken, the recipes are slightly different though. Since it was mainly cooked by the cooks of dakbunglows, the very name came from there.

Mutton Dakbunglow is very rich in taste – it’s spicy and flavourful and apt for any occasion or festival. This dish has it’s place reserved among best Bengali traditional recipes. Durga Puja is a time when Bengalis indulge themselves in Pet Puja (a Bengali phrase which means you are eating more to satisfy your tummy). So, this is the best time of the year to eat dishes like this. Mutton / Chicken Dakbunglow is a kind of dish that I love to cook during festival – not only in Durga Puja, but in the New Year eve also 🙂

Today I am going to share with you all the recipe of this incredible amalgamation of mutton, egg, potato and spices – Mutton Dakbunglow.

Ingredients:

  • 500 gms curry cut mutton (with bone)
  • 3-4 hard boiled eggs (number can vary as per requirement)
  • 2 potatoes, diced
  • 1/2 cup yogurt (approx 150 gms)
  • 1 big onion, chopped
  • 1 tomato, chopped
  • 5-6 garlic cloves, minced
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 4-5 green chillis
  • 5-6 cardamom (elaichi)
  • 4-5 cinnamon (dalchini)
  • 5-6 cloves (laung)
  • 1 nutmeg (javitri)
  • 1 tea-spoon cumin powder (jeera)
  • 1 tea-spoon coriander powder (dhaniya)
  • 1/2 tea-spoon red chilli powder (or as per tolerance)
  • 1/2 tea-spoon Kashmiri chilli powder
  • 1 tea-spoon turmeric powder (haldi)
  • salt (according to taste)
  • 2 bay leaves (tej patta)
  • 1/2 tea-spoon whole cumin (gota jeera / sabut jeera)
  • 3-4 table-spoon oil (preferably mustard oil)

Method:

  • Marinate the mutton pieces for 3-4 hours with ginger-garlic paste, yogurt, 1/2 tea-spoon turmeric powder and salt.
  • Heat oil in a pan and shallow fry the potato pieces adding little salt and turmeric powder. Once the potato turns light golden brown, remove for the pan and keep aside.
  • Slit the boiled eggs vertically and rub with little turmeric powder and salt. Shallow fry the eggs and remove from the oil.
  • Dry roast the garam masala (cinnamon, cardamom, clove and nutmeg) in a frying pan till the aroma of the spices starts coming. Make sure the spices don’t get burned. Now, remove the pan and let the spices cool down. Once it’s done, crush the spices roughly (but don’t make powder).
  • Again, heat oil in a pan and add bay leaves and whole cumin. Stir it and add chopped onion and minced garlic. Saute until the onion turns translucent.
  • Now add chopped tomato, green chillies, cumin powder, coriander powder, turmeric powder, red chilli powder, kashmiri chilli powder and salt and stir properly. You can sprinkle a little water and stir fry the mixture until the tomato becomes soft.
  • Pour the marinated mutton and fried potato pieces into the mixture and mix properly. Add salt if required.
  • Transfer the entire preparation from pan to a pressure cooker and add the crushed garam masala. Stir for 2 minutes and add 2 cups of hot water. Mix properly and cover the lid.
  • Leave the pressure cooker on full flame for 5-6 whistles.
  • Turn off the flame and let the pressure cool down. Open the lid and check if you have your desired gravy. If you want to add more gravy, add some more hot water and let it cook for another 5-6 minutes on full flame. Don’t add too much water as the gravy should be on thicker side.
  • Now, lower the flame and add the eggs. Let it get cooked for another 5-6 minutes so that the gravy can get into the eggs properly.
  • Turn off the flame and your Mutton Dakbunglow is ready to be served now.

While serving you can garnish it with crispy fried onion. This is totally optional though. Do it only if you like the flavour of deep fried onion, else don’t. I don’t add it usually.

Serve it hot with steamed rice or roti/chapatti/nun/paratha. While eating, don’t forget to squeeze a little lemon on it – this will enhance the taste even more. Happy eating!!!

 


Leave a Reply

Your email address will not be published. Required fields are marked *