Dak Bungalow Mutton Curry

Dak Bungalow Mutton Curry

This is a two-in-one meal of meat and egg curry. When the meat is demolished, the eggs remain and the dish keeps on giving! 

Dak bungalows are guest houses that served as mail distribution centers during the British Raj. They came equipped with all the comforts of a 'home away from home' for visiting officials. These comforts included cleaning and cooking staff who served up Indian food adapted to western tastes.

From the recipes I found on the internet, it seemed that this dish is a regular meat curry that includes two hard-boiled eggs. I used my trusted meat curry recipe and enjoyed the eggs at the end when all that remained were potatoes and gravy.


Ingredients

2 lbs. leg of goat, cut in bite-sized pieces
2 hard-boiled eggs, peeled and scored
2 russet potatoes, cut in bite-sized pieces, boiled for 10 minutes and drained
3 large onions, minced
1 Tbsp. garlic paste
1 Tbsp. ginger paste
3 medium tomatoes, minced
1 tsp. roasted cumin powder
1 tsp. coriander powder
1/2 tsp. turmeric powder
1/2 tsp. chili powder/Kashmiri mirch
1/2 tsp. garam masala
2 Tbsp. mustard oil
salt to taste
2 + 4 Tbsp. vegetable oil
1 tsp. Shah jeera
2 cinnamon sticks
2 black cardamoms
4 cloves
2 star anise
salt to taste

Directions

1. Marinate meat in ginger-garlic paste, cumin, coriander, turmeric, paprika, garam masala and mustard oil for 2 hours or preferably overnight in the refrigerator.
2. Remove meat from refrigerator and bring to room temperature.
3. Heat 2 Tbsp. vegetable oil and fry boiled potatoes until golden brown, remove from skillet and set aside.
4. Heat remaining oil and sputter Shah jeera, cinnamon sticks, cardamoms, cloves and star anise.
5. Add onions and fry until golden brown.
6. Add tomatoes and fry until oil resurfaces.
7. Stir in marinated meat and bring to a simmer over medium-high heat.
8. Add a cup of hot water, stir, cover and cook for an hour over medium heat or pressure cook for 30 minutes.
9. Add potatoes along with hard-boiled eggs and simmer for another 15 minutes. 
10. Stir well and remove from heat.

Serve with steamed rice or chapatis/rotis.