In her quest to revive and preserve the vibrant culinary legacy of her people , Bridget White Kumar has put together many books including her brilliantly researched cookbook ,Anglo Indian Cuisine - A legacy Of Flavors From The Past . From this book I give you Bridget's vision of the much celebrated Dak Bungalow Meat Curry.
1/2 Kg Mutton
1 Teaspoon Spice Powder / Garam Masala Powder.
3 Teaspoons Chopped Garlic.
1 Teaspoon Chili Powder.
3 Onions Sliced.
q/ Teaspoon Haldi Powder.
1/2 Teaspoon Pepper Powder.
2 Tablespoons White Oil.
1 Tablespoon Lemon Juice.
1/2 Cup Curds ( Optional )
Mix all the ingredients above ( I did use curds ) and marinate meat for 1 hour ( I kept it overnight ) Place pan on medium heat, cook closed for 5-6 minutes, lower heat , add 1 mug water and cook covered 40-50 minutes till done and the gravy is thick.
It's that simple ! You get wholesome flavors of meat , enhanced with the slow cooking . There are no confusing flavors here - just wholesome deliciousness !
I cut one large potato into eight pieces , deep fried it and added the pieces into the curry during the last 10 minutes .This was my deviation from the original post .
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