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Anglo-Indian Mutton Dakbungalow

Anglo-Indian Mutton Dakbungalow is a traditional Anglo-Indian recipe for a classic fairly mild curry of mutton marinated in spiced yoghurt finished with boiled eggs and fried potatoes. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Anglo-Indian Mutton Dakbungalow.

prep time

20 minutes

cook time

80 minutes

Total Time:

10 minutes

Serves:

2

Rating:

Tags : CurrySpice RecipesMutton RecipesMilk RecipesFusion RecipesBritish Recipes

This is a recipe that grew out of the mechanism of British rule in India. In the 1840s, before the advent of Indian railways, the administrators of the Raj still had to travel across and around the vast subcontinent. So, a network of rest stops sprang up around the most commonly traversed routes. These were based on Mughal serai. Thus sprang up dakbungalows and circuit houses.

The dakbungalows were basic and Spartan, offering a bed and a bath. If you were lucky, khansama would be present to cook a hearty meal for the evening. These evening meals became known as Dakbungalow cuisine. Unfortunately many of these classic Ango-Indian dishes were never recorded and they have been consigned to the dust of history. However, a few have made their way to us today. It was only when a weary traveller, particularly delighted by a meal jotted down notes on its presentation, or a memsahib jotted down how to prepare a dish so the khansama of the next dakbungalow could prepare it for her husband.
Also known as Mutton Dak Bangla this is a classic curry from the days of the Raj.

Ingredients:

500g mutton, cut for curry
2 potatoes, peeled and quartered
3 hard-boiled eggs, peeled
125ml (1/2 cup) yoghurt
4 onions, peeled and finely sliced
1 tsp garlic paste
2 tsp ginger paste
5-6 green chillies, chopped
1 tsp hot chilli powder
2 tsp dakbungalow curry powder
1 tsp turmeric powder
5 tbsp mustard oil
Salt, to taste

Method:

Mix together the yoghurt, ginger paste and garlic paste in a bowl. Add the mutton and turn to coat evenly in the marinade. Transfer to your refrigerator and marinate for at least 4-5 hours (best over night).

When ready to cook, place a wok or deep pot over medium heat. Once hot add 1 tbsp oil and use to fry the potato quarters until light brown all over. Remove with a slotted spoon and drain on kitchen paper. Set aside until needed.

Using the point of a sharp, knife make slits in the hard-boiled eggs. Add to the oil and fry until golden brown. Remove with a slotted spoon and set aside.

Add the remaining oil to the same pan then use to fry the sliced onions until pale and translucent (about 4 minutes). Now stir in the marinated mutton, green chillies, ground turmeric, the dakbungalow curry powder, hot chilli powder and salt. Stir well to combine the cook over medium heat, stirring occasionally, until the oil begins to separate.

Now stir in 500ml (2 cup) boiling water, bring everything to boil, reduce to a simmer and cook for 60 minutes, until the meat is tender.

During the final 7 minutes of cooking add in the fried potatoes and eggs, bring back to a simmer and cook, uncovered until the gravy has thickened to your liking.

Serve accompanied by steamed rice.