How to make Bihari-style Champaran Mutton for dinner at home

Also known as Ahuna Mutton, Champaran Mutton is a famous traditional dish from the Champaran region of Bihar. The especiality of this dish is the fact that it is slow cooked in a sealed earthen pot (handi), allowing the meat to cook in its own juices and spices. The result is a rich, aromatic mutton dish with deep flavours and a thick masala coating. Give it a try.

500 gms mutton, 1 cup onion, 6-8 garlic cloves, 4 tbsp ginger-garlic paste, 1 tbsp coriander powder, 1 tbsp turmeric powder, 2 tbsp degi mirch, 2 tbsp Kashmiri mirch, 2 tbsp lemon juice, 150 gms yogurt, 1/2 cup mustard oil, 1 tsp fennel powder, 1 tsp garam masala powder, 10 cloves, 10-12 black peppercorn, 2 inch cinnamon sticks, 1 bay leaf, 4 tsp cumin seeds, 1 tsp cumin powder, wheat dough, and salt to taste.

Wash the mutton pieces and transfer them in a deep mixing bowl.

Marinate the pieces with ¾ cup mustard oil, ginger garlic paste, turmeric powder, deggi mirch, coriander powder, Kashmiri mirch, salt, cumin powder, yogurt, lemon juice, fennel powder, and garam masala powder. Mix well and let it rest for 30 minutes.

Take a big earthen pot and add the remaining oil and heat it on a low flame.

Add cumin seeds, bay leaf, peppercorn, cinnamon stick, cloves, and let them crackle.

Add the chopped onion and cook on a low flame for 4-6 minutes.

Add the marinated mutton and place the lid on and start sealing the edges using the dough.

Cook the mutton at a low flame and increase the flame gradually from low to medium. Let the mutton cook for 40-45 minutes.

Once done, take off the dough seal and if the oil floats on top, it’s a sign the mutton is cooked evenly. Garnish with coriander leaves and serve.

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