Mutton Dak Bunglow or Dak Bunglow Mutton is a near forgotten recipe from the British Colonial recipes. This recipe is cooked in mostly Anglo Indian households and restaurants. There are very few houses where it is still cooked. Since ours is a foodie family and we like to try different types of cuisines, this particular recipe is cooked quite often at our home.

Now why this particular recipe the named so differently? Earlier days the rest houses are called Dak Bunglow. And the ‘Khansamas’ are used to cook this recipe. There are few rest houses and restaurants where this particular curry is still cooked. Since I like fresh coriander a lot so I have used it as garnishing.

Mutton Dak Bunglow

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • Mutton – 1 kg
  • Potato – 2 Big (Cut into quarters)
  • Yogurt – 200 gms
  • Ginger Paste – 1 Tbsp
  • Garlic Paste – 2 tsp
  • Onion – 3 (Thinly sliced)
  • Fenugreek Seed – ½ tsp
  • Cinnamon Stick – 2”
  • Clove – 3-4
  • Green Cardamom – 3-4
  • Bay Leaf – 2
  • Whole Red Chilli – 2
  • Salt – To taste
  • Sugar – 1 tsp
  • Mustard Oil – 6-8 Tbsp
  • Ghee – 1 Tbsp
  • Turmeric Powder – 1 tsp
  • Red Chilli Powder – 1 tsp
  • Kashmiri Red Chilli Powder – ½ tsp
  • Coriander Powder – 1 ½ tsp
  • Cumin Powder – 1 tsp
  • Nutmeg Powder – A fat pinch
  • Mace – A blade
  • Garam Masala Powder – 1 tsp
  • Hard Boiled Egg – 4
  • Fresh Coriander Leaf – A handful (For garnishing)
  1. Instructions
  2. Put all the above mentioned spice powder and 2 Tbsp of mustard oil in a bowl. Mix it well.
  3. Add ginger and garlic paste to it. Mix it well.
  4. Add in yogurt and make a uniform paste.
  5. Marinate the mutton pieces with the spice mix for 3-4 hours.
  6. Heat the remaining mustard oil in a kadai or large cooking pot.
  7. Add in the potatoes. Lightly fry them and keep them aside.
  8. In the remaining oil add ghee. Then temper the oil with fenugreek seeds. Discard the seeds and add bay leaf, whole garam masala and dry whole red chilli.
  9. Add onion slices and fry till they turn translucent.
  10. Then add the marinated mutton pieces. Mix it well for 6 minutes.
  11. Add the sugar and salt. Mix it and cover the pan. Cook it on slow flame for 20-25 minutes. Mutton will release lots of water.
  12. After 20 minutes add fried potatoes, mace, and nutmeg and garam masala powder. Mix well.
  13. Next add 2 ½ cups of warm water. Cover and cook till mutton become tender.
  14. Add the boiled eggs. Sprinkle some coriander and let it rest for 15-20 minutes.
  15. Mutton Dak Bunglow is ready to be served with steamed rice or vegetable pulao.