Tag: lamb curry

A fragrant and slightly spicy North Bengali style of mutton curry. The recipe originated during the colonial times in India where the chefs of the tourist lodges where all travelling British familes stayed, prepared the Mutton Dak Bungalow curry. The tourist lodges were called ‘Dak Bungalows’ and hence the name. It is usually prepared in mustard oil but I have replaced it with sunflower oil.

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Ingredients:

Goat/Lamb meat – 500 gms

For marinade

Yogurt/Curds – 2 tbsp

Ginger – garlic paste – 2 tbsp

Red chili powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Salt – as per your taste

Dak bungalow spice

Cinnamon stick – 1 inch piece

Black peppercorns – 8 – 10

Green cardamoms – 6

Cloves – 6

Mace – ½ blade (optional)

Nutmeg – less than ¼ tsp

Coriander seeds – 1 tbsp

Whole dry red chilies – 3

For gravy

Hardboiled eggs – 2-3

Medium potatoes washed, peeled and halved – 3

Oil – 2 tbsp

Cumin seeds – ½ tsp

Bay leaf – 1

Sliced onions – 1 ½ cup

Chopped garlic – 1 tbsp

Chopped ginger – 1tbsp

Green chilies slit – 2

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Kashmiri red chili powder – 1 tsp (for colour only)

Chopped tomato – ½ cup

Sugar – ½ tsp

Salt to taste

Preparation:

Marinate the meat with all the ingredients listed under “marinade” and refrigerate for at least 1 or 2 hours.

Slightly dry roast all the ingredients listed under “special dak bungalow spice” and grind into a fine powder.

Prick the skin of the boiled eggs with a fork to prevent them from spluttering while frying and keep it aside.

Heat oil in a pan and separately fry the eggs and potatoes till golden brown. Drain the eggs and potatoes on an absorbent paper.

To the same oil, add cumin seeds and bay leaves. When they start to splutter, add onions and fry till translucent. Then, add chopped ginger, garlic, cumin powder, coriander powder, Kashmiri red chili powder and cook, stirring occasionally, until oil separates.

Then, add chopped tomatoes and the spice powder and cook for  4-5 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 3/4 cup of water, salt and sugar; cover and cook until the meat is tender (2-3 whistles) or on low flame for 20 minutes.

Carefully open the pressure cooker after letting the steam escape completely. And check if the meat has been cooked. Add the eggs and potatoes. Stir it well and adjust the seasonings. Serve with roti, parathas or pulao.