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A classic Bengali mutton curry from the colonial era, featuring tender, slow-cooked mutton, golden-fried potatoes, and hard-boiled eggs in a rich, spicy gravy. A hearty and nostalgic one-pot meal.
For 5 servings
Marinate the Mutton
Fry Potatoes and Eggs
Build the Curry Base (Masala)
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A classic Bengali mutton curry from the colonial era, featuring tender, slow-cooked mutton, golden-fried potatoes, and hard-boiled eggs in a rich, spicy gravy. A hearty and nostalgic one-pot meal.
This bengali recipe takes 150 minutes to prepare and yields 5 servings. At 563.93 calories per serving with 50.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear and Slow-Cook the Mutton
Add Potatoes and Finish the Curry
Rest and Serve
Replace mutton with bone-in chicken pieces to make Chicken Dak Bungalow. Reduce the slow-cooking time in Step 4 to about 30-40 minutes before adding potatoes.
For a faster version, use a pressure cooker. After searing the mutton (Step 4), add 2 cups of water, seal the lid, and cook on high pressure for 6-7 whistles. Let the pressure release naturally before adding potatoes and finishing the curry.
Add a tablespoon of tamarind pulp or a splash of white vinegar along with the water for a subtle tangy note that cuts through the richness of the mutton.
Both mutton and eggs are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Mutton is a significant source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
This dish provides important nutrients like Vitamin B12 and Zinc from mutton, which support nerve function and the immune system, and Vitamin D and Choline from eggs, vital for bone health and brain function.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
The name originates from the 'Dak Bungalows' (rest houses) established by the British along mail routes in colonial India. The caretakers (khansamas) would prepare this one-pot meal for traveling officials using simple, locally available ingredients, often including eggs and potatoes to make it a complete, hearty dish.
Mutton Dak Bungalow is a rich, indulgent dish. While it's a great source of protein and iron from the mutton and eggs, it is also high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet, perhaps on special occasions.
A single serving of this Mutton Dak Bungalow (approximately 532g) contains an estimated 650-750 calories. The exact number can vary based on the fat content of the mutton and the amount of oil used.
Absolutely! Like many slow-cooked curries, Mutton Dak Bungalow tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the gravy is too thick.
Mustard oil is traditional in Bengali cooking and provides a unique pungent flavor and aroma that is characteristic of this dish. For authenticity, it's highly recommended. If you cannot find it, you can use a neutral vegetable oil, but the flavor profile will be different.