The Anglo Indian Mutton Dakbungalow
The Anglo Indian Mutton Dakbungalow. Mutton cooked languorously in yogurt. Perfumed with ginger and an aromatic spice mix. Fried potatoes and boiled eggs in tow. Enjoy !!
Ingredients
- 500 g mutton curry cut
- 2 potatoes quartered
- 3 eggs hard boiled and peeled
- 1/2 cup yogurt
- 4 onion finely sliced
- 1 tsp garlic paste
- 2 tsp ginger paste
- 5-6 green chilies chopped
- 1 tsp red chili powder
- 2 tsp dakbungalow curry powder
- 1 tsp turmeric powder
- 5 tbsp mustard oil
- salt to taste
For the dakbungalow curry powder
- 1 tsp cumin seeds
- 1 tsp corinader seeds
- 2-3 dry red chili
- 1-2 bay leaves
- 1/2 tbsp black peppercorn
- a pinch nutmeg
- 1 floret mace
Instructions
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.