This Bengali Style Dak Bangla Mutton gets its extra special favour punch from the Emami Healthy & Tasty Kachchi Ghani Mustard Oil. This dish served with some chapati or rice would make an amazing lunch.
*Ingredients*
For Marinade:
500 gms Goat Meat (Mutton)
2 tbsp Yogurt
1 tbsp Ginger Garlic Paste
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
Salt (According to taste)
2 tbsp Emami Healthy & Tasty Kachchi Ghani Mustard Oil
Ingredients For Dak bungalow Spice Mix :
1-2 Bay Leaves
1 Mace
1/4 tsp Nutmeg
1 Inch Cinamon
6 Cloves
8-10 Black Peppercorn
6 Green Cardamoms
1 tbsp Coriander Seeds
2 Dried Red Chillies
Gravy Ingredients:
2 tbsp Emami Healthy & Tasty Kachchi Ghani Mustard Oil
3 Potatoes (Peeled)
2 Eggs (Boiled)
1 cup sliced onions
1/2 Cup Tomatoes (Chopped)
1/2 tsp Sugar
1 Cup Water
Method:
(Serves 4)
1. Add the Mutton to the bowl
2. Add the yogurt, ginger-garlic paste, turmeric powder, red chilly powder and salt as required.
3. After adding the spices, add the 2 tbsp Emami Healthy & Tasty Kachchi Ghani Mustard Oil which provides a powerful punch of flavour.
4. Mix the ingredients in the bowl well and let it sit for 30 Minutes.
5. For the spice mix grind these spices into a smooth powder: bay leaves, mace, nutmeg, cinnamon, cloves, black peppercorns, green cardamom, coriander seeds and dried red chillies.
6. For prepping the gravy: Heat the pan on high flame.
7. Add 2 tbsp Emami Healthy & Tasty Kachchi Ghani Mustard Oil.
8. Once the oil is heated, add in the peeled potatoes and fry till they turn golden brown in colour.
9. Remove potatoes once fried and then add eggs to the hot oil.
10. Now for the gravy: Slice onions and add it to oil on high flame.
11. Once the onions have turned translucent, add the marinaded meat.
12. Saute for 3-4 minutes on high flame.
13. Add tomatoes, fried potatoes, Sugar and the spice mix to the frying pan and mix well.
14. Add 1 cup of water, cover the frying pan and allow the meat to cook until it is well done.
15. After roughly 40-45 minutes, check if the gravy is done and boiled the fried eggs to the frying pan. Cook for a few minutes on high flame.
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Credits:
Host: Varun Inamdar
Director: Chirag Mehta
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Abhishek Deshmukh, Shirin Shinde
Editor: Dinesh
Copyrights: Rajshri Entertainment Pvt Ltd
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