By Jheelum Basu
February 22, 2026
Mutton Dak Bungalow is a colonial-era mutton recipe frequently prepared by stewards at the British rest houses (Dak bungalows). Known for its tender, spicy, onion-based curry, this slow-cooked mutton recipe also features boiled eggs and potatoes cooked in mustard oil.
For The Mutton 500 grams of mutton 3-4 boiled eggs 4 small potatoes 1 sliced onion 1 sliced tomato 3 tbsp curd 2 tbsp ginger garlic paste 2 tbsp ghee 1 tsp red chilli powder 1 tsp Kashmiri red chilli powder ½ teaspoon turmeric powder ½ teaspoon radhuni (Bengali spice) ½ teaspoon fenugreek leaves 1 bay leaf 5 tbsp mustard oil Salt to taste
For The Spice Powder 1-inch cinnamon stick 4 cardamom seeds 1 piece mace 1/4 teaspoon nutmeg powder 1 teaspoon cumin seeds 1 tablespoon coriander Seeds 2 green chillies 2 dry red chillies 4 black peppercorns
Marinate the mutton with curd, ginger-garlic paste, red chilli powder, kashmiri red chilli powder, turmeric powder, and mustard oil.
Make the special spice powder by dry grinding all the ingredients in a spice grinder and store it in an airtight container.
Remove the skin of the boiled eggs. Marinate the eggs and potatoes with salt and turmeric powder.
Heat oil and ghee in a pan, fry the eggs and potatoes till they are golden brown. Keep them aside.
Fry the bay leaf, radhuni, and fenugreek for a few seconds. Add sliced onion, tomato, salt, and ginger garlic paste and cook for 2-3 minutes.
Add the marinated meat and the spice powder to the pan and cover it for 5 minutes. Add potatoes and eggs. Cook for 20 minutes
Remove the pan from the heat once the meat is well-cooked and serve it hot with rice.