DAK BUNGALOW MEAT CURRY

The Dak Bungalow Curry was another famous dish during colonial times. It was prepared with either meat or chicken and served with rice and vegetables or bread to the British Officers when they stayed at the various Dak Bungalows or Inspection Bungalows, while on official trips around the country. The recipe for preparing this dish varied with each cook at the Dak Bungalows depending on the availability of ingredients in a particular place during the war. Hence the name DAK BUNGALOW CURRY

Serves 6    

Preparation Time 45 minutes

½ kg mutton or lamb cut into medium size pieces

1 teaspoon spice powder or garam masala powder

3 teaspoons chopped garlic                     

1 teaspoon chilly powder

3 onions sliced                                           

salt to taste

3 green chillies                                         

½ teaspoon tumeric powder

½ teaspoon pepper powder                      

2 tablespoons oil

1 tablespoon lime juice                               

½ cup curds (optional)

Wash the meat well.  Add all the ingredients mentioned above to it and marinate for about 1 hour in a suitable pan. Place the pan on medium heat and cook closed for about 5 to 6 minutes. Lower the heat, add enough water and then simmer for about 40 to 45 minutes till the meat is cooked and the gravy is thick.

NOTE: The mutton or lamb can be substituted with beef, chicken or pork if desired.