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How to make the best Bengali style mutton Dak bunglow recipe from scratch
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Mutton Dak Bungalow

Mutton dak bungalow is a goat curry recipe that uses a special blend of spices and also has potatoes cooked in the gravy. This recipe can be traced back to the colonial times in India. It is fragrant, spicy, but not too hot and rounded off with a slight sweetness.
Course entree, Main Course
Cuisine Indian
Keyword goat curry, Mutton curry, mutton dak bungalow
Prep Time 4 hours
Cook Time 29 minutes
Servings 4
Calories 396kcal

Equipment

  • pressure cooker

Ingredients

  • 500 grams bone-in goat/lamb meat

For marinade

  • 2 tbsp yogurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tbsp mustard oil
  • 1/2 tsp salt

For special dak bungalow spice

  • 1 inch cinnamon
  • 8-10 black peppercorns
  • 6 green cardamoms
  • 6 cloves
  • 1 blade of mace
  • 1/4 tsp nutmeg
  • 1 tbsp coriander seeds
  • 2-4 whole dry red chilies

For gravy

  • 4 hardboiled eggs
  • 2-3 medium potatoes washed, peeled and halved
  • 2 tbsp mustard oil
  • 1 tbsp ghee
  • 1/2 tsp radhuni optional
  • 1/2 tsp cumin seeds
  • 1-2 bay leaves
  • 1 cup sliced onions
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 2 green chilies slit
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp kashmiri red chili powder
  • 1/2 cup chopped tomato
  • 1/2 tsp sugar
  • salt to taste

Instructions

  • Marinate the meat with all the ingredients listed under "marinade" and refrigerate for at least 4 hours.
  • Meanwhile, slightly dry roast all the ingredients listed under "special dak bungalow spice" and grind into a powder.
  • Prick the skin of the boiled eggs with a fork to prevent them from spluttering while frying.
  • Heat mustard oil and ghee in a thick bottomed pan and separately fry the eggs and potatoes till golden brown. You may add a pinch of red chili powder and turmeric. Drain the eggs and potatoes on an absorbent paper.
  • To the same oil, add radhuni, cumin seeds and bay leaves. When they start to splutter, add onions and fry till translucent.
  • Add ginger, garlic, cumin powder, coriander powder, Kashmiri red chili powder and cook, stirring occasionally, until oil separates.
  • Now add chopped tomatoes and cook for 5-6 more minutes.
  • Add the marinated meat and stir to evenly coat them with the sauce.
  • Transfer the contents of the pan to a pressure cooker. Add 1/2 cup of water (quantity of water may vary depending on the pressure cooker)
  • Add special spice powder, salt and sugar; cover and cook until the meat is tender (2-3 whistles).
  • Carefully open the pressure cooker after letting the steam escape completely.
  • Add eggs and potatoes.
  • Give it a good stir, adjust seasonings, and serve with roti, parantha or pulao.

Nutrition

Serving: 4g | Calories: 396kcal | Carbohydrates: 37.7g | Protein: 14.2g | Fat: 23.7g | Saturated Fat: 5.6g | Cholesterol: 172mg | Sodium: 709mg | Potassium: 1259mg | Fiber: 8g | Sugar: 7.7g | Calcium: 420mg | Iron: 4mg