Dak Bungalow Curry

This dish is for all the Indian food lovers with the combination of rich history and legacy and of course spice and everything nice.  I first tasted this dish exactly thirty years ago when I was attending a camp at the Leslie Sawhney Center in Deolali as a college student. 

“Dak” was a system of mail delivery.  Dak bungalows or a dak-houses were post house buildings established in the 1840s.  They were situated along the main roads and served as the staging posts for mail by the Imperial mail service in British India under Company Rule and the Raj. They were also used by British officials and some travelers as lodging and were also called serais.

Travelers used to take rest or halt for a night in these houses and the Khansamah (attendant) of these bungalows cooked meat dishes and eggs for guests who hadn’t brought their own cooks along.  The recipe for this dish has been handed down by caretakers and cooked in Anglo-Indian households even today.

This dish can be cooked with poultry or meats and my version is using lamb or mutton.

For the Marinade:

• Mutton/Lamb bone in Meat – 1Kg
• Yoghurt – ¾ cup
• Ginger Garlic Paste – 6 tablespoons
• Red Chili Powder – 2 teaspoons
• Kashmiri Red Chili Powder – 2 teaspoons
• Turmeric Powder – 1 teaspoon
• Mustard Oil – 4 tablespoons

Masala or Spice Mix: Dry roast and grind

• Cinnamon stick 1″ long – 2 pieces
• Green Cardamom – 3 to 4
• Black Cardamom – 1
• Blade of Mace Or Javitri – 2
• Nutmeg Powder – 1 teaspoon
• Cumin Seeds – 1 tablespoon
• Coriander Seeds – 2 tablespoon
• Whole Red Chili – 4 or per taste
• Whole Black Peppercorn – 8-10    

Other Ingredients:

• Mustard Oil – 3 tablespoons
• Vegetable Oil- 2 tablespoons
• Masala/ Spice Mix powder
• Methi/Fenugreek Seeds – 1 teaspoon
• Bay Leaf – 2 large
• Onion sliced – 2 cups
• Tomato, sliced – 3 large
• Potatoes, cubed large- 2
• Ginger Garlic Paste – 1 tablespoon
• Salt to taste

Method:

1. Mix the meat well with the yogurt, ginger garlic paste, red chili powder, kashmiri red chili powder, turmeric powder & mustard oil. Marinade for 6–8 hours.

2. Prick the skin of the boiled eggs to prevent it from bursting while frying. And then marinate the boiled eggs and potatoes with salt, chili powder and turmeric powder. Heat mustard oil in a thick bottomed pan and separately fry the eggs and potatoes till golden brown.

3. To the same oil, add fenugreek seeds and bay leaves. When they start to splutter, add onions and fry till golden brown.

4. Add ginger, garlic and cook for a minute or two, stirring occasionally.
5. Now add sliced tomatoes and cook for 5-6 more minutes, till the tomatoes begin to soften and get slightly pulpy.
6. Add the masala/spice mix and fry for a couple minutes.
7. Add marinated meat and stir to evenly coat the pieces with the sauce. Cover the pan for a few minutes. Then take the lid off and fry on medium heat for 30 minutes. Stir as you go along. If the masala starts getting stuck at the bottom, add a little water and keep frying.
8. Add the fried potatoes to the pan and enough water to just cover the meat and the potatoes. Cover the pan, lower the heat and let this continue to cook for 20–30 minutes or till the meat is soft and tender and the potatoes are cooked.
9. Add the fried boiled eggs now. Simmer for a few more minutes. Serve with roti/paratha or plain steamed Basmati Rice and a Salad.