Winter Special: How to make Dhaba-style Champaran Mutton at home

Champaran Mutton also known as Ahuna Mutton is a rich and flavourful dish of Bihar. With the nip in the air, it is the perfect time to enjoy the layers of spices that this rich dish offers and is slow cooked in an earthen pot. Scroll down to read the simplest recipe.

1 tsbp coriander seeds, 1 tsp cumin, 1/2 tsp clove, 10 cardamom, 1 tsp black pepper, 1 tsp fennel seeds, 3 red whole chilli, 1 mace, 1/4 nutmeg, and salt

500 gms mutton, 250 gm onion, 1 tsp coriander powder, 1 tsp chilli powder, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, 2 red chilli, 1 bay leaf, 2 green cardamom, 1 tsp black pepper, 1 tsp ginger garlic paste, 2 green chilli, 2 whole garlic, 1/2 cup mustard oil, salt, and 2 tbsp coriander leaves

Heat a pan and dry roast the spices until aromatic.

Let them cool down and blend into a fine powder. Set them aside.

Wash the mutton and set them aside.

Heat a mixing bowl, add onion, red chilli powder, turmeric, coriander powder, cumin, spice powder, red chilli, and all other spices. Mix them well. Top it with mustard oil and mix again. To this add the mutton and mix well and let it rest for 30 minutes.

Heat an earthen pot, add oil and all the spices and let them crackle. Also, add the whole garlic.

Add the marinated mutton and close the lid. Use a small flour dough to seal the lid. Cook the mutton for 30-45 minutes.

Once done, remove the lid, add coriander leaves. Your Dhaba-style Champaran Mutton is ready. Enjoy it!