Champaran Mutton Curry is a cherished one-pot wonder from Bihar, India. This aromatic dish combines tender mutton with a fragrant blend of spices, resulting in a culinary masterpiece. The slow-cooking process tenderizes the meat and allows it to soak up the flavors. Known as Ahuna Mutton, this beloved dish captivates with its rich heritage and irresistible taste
Champaran Mutton or Bihari Mutton Curry
5
servings30
minutes2
hours30
minutesSteamed rice, Naan bread
Slow cooking, one-pot dish
Embark on a flavorful journey through history with Champaran Mutton, an iconic dish deeply rooted in the cultural tapestry of Bihar’s vibrant Champaran region. With origins tracing back centuries, this culinary gem showcases the region’s rich heritage and traditional cooking techniques. Inspired by the culinary influences of Mughal and Awadhi cuisines, Champaran Mutton boasts tender pieces of meat marinated in a symphony of aromatic spices. Passed down through generations, this dish has stood the test of time, captivating palates with its exquisite flavors and inviting aroma. By immersing yourself in the authentic taste of Champaran Mutton, you not only savor a mouthwatering feast but also celebrate the vibrant history and cultural significance of this cherished recipe.
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Ingredients
500 grams mutton, cut into pieces
2 onions, finely chopped
3 tomatoes, pureed
4-5 cloves of garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon coriander powder
Salt to taste
3 tablespoons mustard oil
Fresh coriander leaves, for garnishing
Directions
- Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium heat.
- Add cumin seeds and let them splutter. Then, add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
- Add the mutton pieces to the pan and cook until they are browned on all sides.
- Stir in the tomato puree, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to coat the mutton evenly with the spices.
- Cover the pan or pressure cooker and cook the mutton on low heat for about 45 minutes to 1 hour, or until the meat is tender and cooked through. If using a pressure cooker, cook for 4-5 whistles.
- Once the mutton is cooked, uncover the pan and simmer for a few more minutes to allow the flavors to meld together.
- Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.
Quick Notes
- Champaran Mutton is a signature dish from the Champaran region of Bihar, known for its unique blend of spices and slow cooking technique.
- This dish is traditionally cooked in mustard oil, which adds a distinct flavor to the dish. However, you can use any cooking oil of your choice.
- The slow cooking process allows the mutton to become tender and absorb the flavors of the spices, resulting in a delicious and aromatic dish.
- Adjust the spice levels according to your preference. You can increase or decrease the amount of chili powder and green chilies to suit your taste.
- Champaran Mutton is often enjoyed with steamed rice or Indian breads like roti or naan.
- Don’t forget to garnish with fresh coriander leaves before serving for a burst of freshness and added aroma.
