Mutton Dak Bungalow

1. 1
   prep · ~30 min

   Marinate the mutton.

   1.Place the mutton in a large bowl.

   2.Add yogurt, half of the ginger paste, half of the garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

   3.Mix well so every piece is coated.

   4.Set aside for 30 minutes while you prepare the other ingredients.

   TIPA short marinade helps the meat absorb flavor and softens it slightly before cooking.
2. 2
   fry · ~7 min

   Fry the potatoes and eggs lightly.

   1.Heat mustard oil in a heavy pan until it just begins to smoke lightly, then lower the heat.

   2.Add the potato halves and fry until lightly golden on the edges, 4 to 5 minutes.

   3.Add the boiled eggs and turn them gently in the oil for 1 minute to lightly blister the surface.

   4.Remove the potatoes and eggs to a plate.

   TIPLight frying gives the potatoes and eggs better flavor and helps them hold their shape in the gravy.
3. 3
   saute · ~10 min

   Cook the whole spices and onions.

   1.In the same pan, add bay leaf, cinnamon, green cardamom, cloves, and black peppercorns.

   2.Let them sizzle for 20 to 30 seconds until fragrant.

   3.Add the sliced onions and sugar.

   4.Cook on medium heat until the onions turn golden brown, 8 to 10 minutes.

   TIPDo not rush the onions; their deep color gives the curry its old-style dak bungalow flavor.
4. 4
   saute · ~2 min

   Add the ginger and garlic.

   Add the remaining ginger paste and garlic paste. Cook for 1 to 2 minutes until the raw smell fades.

5. 5
   saute · ~12 min

   Bhuno the marinated mutton.

   1.Add the marinated mutton along with all the marinade to the pan.

   2.Cook on medium-high heat, stirring often, until the meat changes color and the masala thickens.

   3.Keep cooking until the oil starts separating at the edges, about 10 to 12 minutes.

   TIPThis slow bhuno step builds the body of the gravy, so keep scraping the bottom as it cooks.
6. 6
   simmer · ~40 min

   Add water and cook the curry.

   1.Pour in the hot water and stir well.

   2.Add the fried potatoes and slit green chilies.

   3.Bring the curry to a boil, then lower the heat.

   4.Cover and cook until the mutton is tender, 35 to 40 minutes, stirring once or twice.

   TIPAdd a splash more hot water only if the gravy gets too thick before the mutton is done.
7. 7
   simmer · ~5 min

   Add the eggs and finish the gravy.

   Add the fried boiled eggs and garam masala. Simmer uncovered for 5 minutes so the eggs soak up the gravy and the sauce thickens slightly.

8. 8
   rest · ~10 min

   Rest the curry before serving.

   Turn off the heat and let the curry rest for 10 minutes so the flavors settle and the oil rises gently to the top.

9. 9
   serve

   Serve hot.

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