Bringing to you Mutton Dakbangla.
This is one dish that gets princly treatment in any Bengali menues of the world.
Drenched in the pride of its richness and flavcours, this dish and its inventor truely deserves an applaud.
Time for the recipe ...
Serves 4 - 5 people
500 grm mutton (10 pieces)
50 grm ginger paste
40 grm garlic paste
75 grm onion paste
20 grm green chilli paste
100 grm curd - well beaten
10 grm black pepper
2-3 bay leaves
2-3 grm garam masala powder
2 grm turmeric powder
3-4 grm cumin powder
3-4 grm coriander powder
10 grm each red and green chilli paste
6 boiled eggs
1 tbsp sugar
2 tbsp Kitchen King masala
Whole garam masala
Salt to taste
- Heat generous amount of refined oil in a deep kadai, add whole garam masala, bay leaves, onion paste and fry till the onion is brown
- Add ginger-garlic paste, green and red chilli paste and fry for a minute
- Add the mutton pieces, cook for a while and add the curd that has been well-beaten
- Simmer for 5 minutes, add all the masala (salt, turmeric powder, cumin powder, coriander powder, 1tbspn sugar, 2 tbsp kitchen king masala, garam masala) put two cups of water and bring to a boil (15-20 minutes). After this is done set this aside
- Fry the boiled eggs in a separate utensil till golden brown
- Heat a little oil in yet another utensil, add the mutton preparation, sprinkle garam masala powder, chopped coriander leaves and simmer for 5 minutes. Top with the golden eggs and serve.
Serve it hot with Luchi (bengali puri made of maida) or steamed rice
Hope you enjoy it!!
Happy Eating :)