Authentic Champaran Mutton Curry Recipe – Slow-cooked, rustic, and packed with bold flavors from Bihar

If you ever visit Bihar, especially Champaran, you will hear about the famous Champaran Mutton Curry, also known as "Ahuna Mutton." This dish is all about bold flavors, slow cooking, and that rustic charm that makes it special. It is traditionally cooked in an earthen pot (handi) and sealed with wheat dough, allowing the meat to cook in its own juices, absorbing all the rich spices.

Ingredients:

• 1 kg mutton (with bone for extra flavor)

• 750 gms onions, sliced

• 2 garlic cloves, crushed

• 6 tbsp ginger-garlic paste

• 1 tbsp coriander powder

• 1 tbsp turmeric powder

• 2 tbsp degi mirch

• 2 tbsp Kashmiri mirch (for color and mild heat)

• 2 tbsp lemon juice

• 150 gms yogurt (curd)

• 1/2 cup mustard oil

• 1 tsp fennel powder

• 1 tsp garam masala powder

• 10 cloves

• 8 black peppercorns

• 2-inch cinnamon sticks

• 1 bay leaf

• 4 tsp cumin seeds

• 1 tsp roasted cumin powder

• Salt to taste

• Wheat dough (atta) to seal the pot

• Fresh coriander leaves for garnishing

Also Check: Delicious Bihari Style fish curry recipe

Method:

Step 1: Marination – The Secret to Deep Flavor

The heart of this dish lies in its marination. Take the mutton in a large bowl and add mustard oil, curd, ginger-garlic paste, all the powdered spices, whole spices, crushed garlic, and lemon juice. Mix everything well, ensuring the mutton is well-coated with the spices. Let it rest for at least 20 minutes. The longer you marinate, the better the flavors will seep in.

Step 2: Preparing the Cooking Pot

Take an earthen pot (handi) or a thick-bottomed saucepan. Pour the remaining mustard oil and add the marinated mutton along with the sliced onions. Give it a gentle mix.

Step 3: Sealing the Pot for Dum Cooking

Now comes the traditional touch—sealing the pot with dough. Cover the handi with a lid and apply a thick layer of wheat dough around the edges to seal it completely. This step locks in the steam, allowing the mutton to cook slowly in its own juices, making it incredibly tender.

Step 4: Slow Cooking – The Magic Happens

Place the handi on low flame and let it cook for about 15 minutes. Then, gradually increase the heat to medium and let it cook for another 45-50 minutes. The slow cooking process helps the mutton absorb all the flavors and become soft and juicy.

Step 5: Checking for Perfection

After about 50 minutes, carefully remove the dough seal and open the lid. The aroma will be irresistible! Check if the oil has risen to the top, which is a sign that the mutton is well-cooked. The meat should be tender and easily fall off the bone.

Step 6: The Final Touch

Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti. Enjoy the rich, smoky, and spicy flavors of authentic Champaran Mutton Curry, just like it’s made in Bihar!

Also Try: Delicious Bihari Chicken Curry with this easy-to-follow recipe

Nutritional Information (Approx per serving):

• Calories: 2804 kcal

• Protein: 243g

• Fats: 161g

• Carbohydrates: 91g

• Potassium: 5267.7 mg

• Cholesterol: 828.2 mg

• Fiber: 21.077g

• Sodium: 589.571 mg

• Iron: 21.806 mg

This dish is not just food; it’s an experience—a tribute to Bihar’s rich culinary heritage. Try making it at home and relish the deep, soulful flavors of Champaran!

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