This ‘Poila Baishakh’, I have tried the famous Mutton Dakbanglow, a near forgotten culinary treasure served by the khanshamas of the dakbanglows or guesthouses spread across bengal dating back to British times in India.
- Mutton – 1 kg, I prefer the baby mutton, not the fatty or rewazi pieces
- Curd – 100 gm
- Ginger paste – 2 tbsp
- Garlic paste – 2 tbsp
- Kashmiri chilli powder – 1 tsp
- Turmeric powder – 1 tsp
- Mustard oil – 4 tbsp
- Eggs – 4, hard boiled
- Baby potatoes – 8-10, peeled
- Ghee / clarified butter – 1 tbsp
- Methi / Fenugreek seeds – 1/2 tsp
- Bayleaf – 3-4
- Onion – 4, sliced
- Tomato – 2, sliced
- Cinnamon, green cardamom, Cloves, Nutmeg powder
- Cumin powder – 1 tsp
- Coriander powder – 1 tbsp
- Green chillis – as per taste
- Whole red chilli – 2
Marinate the mutton with curd, 1 tbsp each of ginger garlic paste, salt, mustard oil, kashmiri chilli powder and turmeric. Keep aside for 2 hours.
In a karai, add mustard oil and fry the potatoes and boiled eggs with a pinch of salt and turmeric. Remove and keep aside.
In the same pan, add some more oil and ghee, then add the bayleaf, whole red chilli and methi. Be careful not to burn the mathi. I usually discard the methi once it turns color to prevent further burning. Next add sliced onion with a pinch of salt and sugar and fry well.
Brown them thoroughly then add ginger garlic paste and sliced green chilli.
When the raw smell is gone, add the tomatoes and fry till it is mashed.
Next goes the marinated meat along with ground Cinnamon, green cardamom, Cloves, Nutmeg powder, Cumin powder and Coriander powder. Mix thoroughly. Continue cooking till the water released by the meat is absorbed completely and oil is coming out of it. Then put it in a pressure cooker and cook for 4-5 whistles. Check for doneness, since I have used tender mutton, I didnot go overboard. Add the potatoes and wait for one more whistle. Release the pressure completely, then add the fried eggs and cook for 5 more minutes. Adjust the seasoning.
Serve with plain rice.