Mutton Dakbungalow. Mutton cooked languorously in yogurt. Perfumed with ginger and an aromatic spice mix. Fried potatoes and boiled eggs in tow. Enjoy !!
hard boiled and peeled
red chili powder
dakbungalow curry powder
For the dakbungalow curry powder
dry red chili
For the Dakbungalow Curry Powder
Dry roast all the ingredients. Allow the spices to release their aroma.
Grind to make a fine powder.
Keep aside in an air tight bottle.
For the Mutton Dakbungalow
Marinate the mutton with yogurt and ginger-garlic paste, refrigerate for at least 4-5 hours, even better if it can be left to rest overnight.
Heat 1 tbsp oil in a pan, fry the potatoes till light brown. Keep aside on a kitchen absorbent towel.
Make slits on the boiled eggs with a sharp knife. Fry till golden in the same oil. Keep aside.
Add the remaining oil to the same pan, throw in the sliced onions, saute till the onions change colour.
Add the marinated mutton, green chillies, turmeric powder, the dakbungalow curry powder, red chilli powder, salt and give it a hearty stir.
Cook over a medium flame stirring occasionally till oil starts to separate from the masala.
Add 1 cup of warm water, bring to a boil and cook in a pressure cooker. 3 whistles I would reckon. Allow the steam to release on its own.
Add the fried potatoes and eggs, bring to a gentle simmer again and a cook for a further 5-7 minutes till the gravy thickens.
Serve hot with rice.
I am sure you shall also like
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Hnaaribondho (Mutton Cooked in Dum, Dinajpur Style)
Kancha Aam diye Mangsho (Lamb with Raw Mangoes)
Manghser Ghugni (Yellow Peas with Mutton)