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Wednesday, 9 October 2019

Mutton Dak Bungalow


          This is a very old and almost a forgotten Bengali recipe. The name is derived from the fact that it was prepared by the khansamah / caretakers in Government guest houses called Dak Bungalows during the British Raj. It was usually served to travelers, mostly officials, who would stop over for rest. 

           You can enjoy Mutton Dak Bungalow with hot luchi (poori), pulao, plain biryani, steamed rice or any type of Indian bread for a great weekend comfort meal. Do check for an easy step by step pictorial recipe to prepare it. 






          Whatever was available went into dishing out this mutton curry. Potatoes and boiled eggs are the two main ingredients, besides freshly ground spices that were used to prepare this yummy mutton gravy. 


          The mutton needs to be marinated for a couple of hours in yoghurt, ginger-garlic paste, mustard oil, etc. It is then tempered with radhuni (celery seeds), fenugreek seeds and bay leaves. 


          This recipe is found in very few restaurants these days and has remained mostly a homemade recipe. Recently during Durga Puja, I was able to taste this awesome dish when we ordered a Bengali Thali.  So decided to give it a try and include it in my blog. 





  • 500 gms. mutton with bones 
  • 1-2 potatoes
  • 1-2 boiled eggs
  • 2 tbsp. mustard oil 
  • 1 tbsp. ghee
  • 1/4 tsp. fenugreek seeds 
  • 1/2 tsp. celery seeds (radhuni)
  • 2 bay leaves 
  • 2 onions, sliced
  • 1 tsp. ginger-garlic paste 
  • 1 tomato, chopped
  • 2 green chilies
  • 1 tsp. coriander leaves, chopped (opt)

Marination -

  • 1/2 cup yoghurt
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. ginger-garlic paste
  • 1 tbsp. mustard oil

Dry roast & grind - 

  • 1 tbsp. coriander seeds 
  • 1 tsp. cumin seeds 
  • 3-4 dry red chilies
  • 1" cinnamon stick
  • 4 green cardamoms
  • 6 cloves
  • 1 small piece of nutmeg
  • 1/2 mace
  • 1/2 tsp. whole peppercorns









          Marinate the mutton with all the mentioned ingredients for 3-4 hours. Marinate the potatoes and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes.

           Heat oil and ghee in a pan. Fry the marinated potatoes and boiled eggs till light golden in colour. Drain and keep aside. 

          Temper the same oil with bay leaves, celery seeds and fenugreek seeds. Add the onion and saute till light brown. 

          Now add the ginger-garlic paste and stir fry for a few seconds. Add the tomatoes and saute till it is mashed.

          Add the marinated mutton and cook on a high flame for 4-5 minutes. Add the ground spices and give it all a mix. Cover and simmer on a low flame till the oil separates. 

         Add 1 cup water, fried potatoes, fried eggs and green chilies. Pressure cook for 15-20 minutes on a low flame after the first whistle or till done.

          Garnish with coriander leaves and serve with hot luchi (pooris), pulao, plain biryani. steamed rice or any other Indian bread for a soul satisfying comfort meal. 




                     Marinate the mutton with all the mentioned ingredients for 3-4 hours.




                     The dry roasted & ground dry spices. 



                     Heat oil & ghee in a pan. Fry the marinated potatoes & boiled eggs till light
                     golden in colour. Drain and keep aside. 



                     Temper the same oil with bay leaves, celery seeds & fenugreek seeds.




                      Add the onion and saute till light brown. 



                     Add the ginger-garlic paste & stir fry for a few seconds.




                     Add the tomatoes and saute till it is mashed.



                      Add the marinated mutton and cook on a high flame for 4-5 minutes. 




                      Add the ground spices and give it all a mix. Cover and simmer on a low 
                      flame till the oil separates. 




                     Add 1 cup water, fried potatoes, fried eggs and green chilies. Pressure cook 
                     for 15-20 minutes on a low flame after the first whistle or till done.



                  Garnish with coriander leaves & serve with luchi (pooris), pulao, plain biryani
                  or any other Indian bread for a soul satisfying comfort meal. 












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