Mutton Dak Bangla

Mutton Dak Bangla is a classic Anglo-Indian dish that originated during the British Raj in India. It is a rich and flavorful mutton curry cooked with a blend of spices and served with steamed rice or bread. The dish gets its name from the Dak Bungalows, which were rest houses for travelers during the colonial era. This hearty and aromatic curry is a perfect combination of tender mutton and a spicy gravy, making it a favorite among meat lovers. 

Important Tips:

Marinating the mutton helps to tenderize it and infuse flavors.

Adjust the spice levels according to your preference.

For a richer gravy, you can add a tablespoon of cashew paste or cream.

Storage and Serving

Leftover mutton Dak Bangla can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat the curry on the stovetop or in the microwave before serving.

Serve the mutton Dak Bangla with steamed rice, naan, or roti with cucumber salad for a complete meal.

  

Prep Time: 20 Mins

Cook Time: 30 Mins

Total Time: 50 Mins

Serves: 2

 

 Ingredients for Mutton Dak Bangla

 

500 gram Mutton, Cut into Bite Pieces

4 small potatoes peeled and cut into bite pieces

2 stick Cinnamon

4 Cardamom Pods

4 Cloves

2 Onions, Finely Chopped

2 tbsp Ginger Garlic Paste

1 tsp Turmeric Powder

1 tbsp Coriander Powder

1 tsp Cumin Powder

1 tsp Garam Masala

1 cup Yogurt

3 tbsp Mustrd Oil

1 tbsp ghee

Salt & Red Chilli Powder as per taste

2 cup Water

Fresh Coriander Leaves for Garnish

 

Method:

Marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, and salt for 30 minutes.

Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Sauté until fragrant.

Add chopped onions and cook until golden brown. Then, add the marinated mutton and cook until it changes color.

Add red chilli powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a few minutes.

Pour in water, cover the pan, and simmer until the mutton is tender and the gravy thickens.

In case you want to cook the meat in Pressure Cooker add all the meat along with the spices into the cooker, close the lid and cook for 10 minutes or upto 4 whistles.

Let release all the pressures of the cooker by itself, and open the cooker and add the fried potatoes now. Boil the curry for 5 minutes and turn off the heat.

Garnish with fresh coriander leaves and serve hot with steamed rice or bread and cucumber salad.

Enjoy! 

"Good food is all the sweeter when shared with family, especially a pot 

of slow-cooked mutton curry."