Champaran Mutton is a unique and traditional recipe from Bihar. It is also called Ahuna mutton.
This Champaran Mutton is a dish from Champaran, a district known for its cultural heritage and culinary traditions.
The dish is a reflection of the rusty and hearty cooking of Bihar, using locally sourced produce and traditional techniques.
The recipe is so delicious that it makes your mouth water and it is fairly easy to make.
This Champaran Mutton recipe is made in clay pots, but if it’s not available nearby, you can also make it at home with the help of a pressure cooker.
You could say Champaran Mutton is a traditional dish from Bihar, but this recipe is also very famous in Bangalore.
So, let’s talk about the ingredients that are needed for this recipe.
Image : Ingredients for Champaran Mutton
Ingredients of Champaran Mutton
1 kg mutton
700 grams chopped onion
2 crushed garlic
7-8 tablespoons of ginger-garlic paste
1 tablespoon coriander powder
1 tablespoon of turmeric powder
2 tablespoons of lemon juice
2 tablespoon of Kashmiri red chilli powder
1/2 cup of curd
1 cup mustard oil
1 teaspoon garam masala
5 cloves
2 inch cinnamon stick
2-3 bay leaves
6 black peppercorns
1 teaspoon roasted cumin powder
Salt as per taste
Preparetion of Champaran Mutton
- 1. Wash the mutton clearly.
- 2. Then marinate the mutton in a large bowl.
- 3. Add 1/2 cup of curd, ginger garlic paste, chopped onion, turmeric powder, kashmiri red chili powder, lemon juice, and salt.
- 4. Then keep aside for at least 2–3 hours.
- 5. Now you need to take an iron tawa and place it in the oven, then put the earthen pot over it and add mustard oil.
- 6. Once the oil is hot, add bay leaves, cinnamon stick, cardamon, cloves, and black peppercorn, then add marinated mutton.
- 7. Make a dough with wheat or flour to seal the earthen pot.
- 8. Mix them all together, then cover the earthen pot with a lid and seal with dough.
- 9. Cook on low heat and increase the heat to medium.
- 10. Cook the mutton for 30–40 minutes.
- 11. To check whether the mutton is properly cooked or not, take out the dough and check it.
- 12. If it is not cooked, cover it and keep it on steam for a few minutes, until the mutton is tender and well cooked.
- 13. Now your delicious, tasty Champaran Mutton is ready to serve.
- 14. Garnish the mutton with coriander leaves and serve it hot with steam rice to your family members.
TIPS FOR PERFECT CHAMPARAN MUTTON
1. This recipe can be made in the same way as we make Handi Chicken or Handi Mutton at home.
2. If you don’t have a clay pot at home, you can use a pressure cooker or a heavy pot with a lid to make this recipe.
3. If you want, you can also use ghee in this recipe.
4. At the end of the mutton, roasted cumin powder should be added so that the aroma comes out well and it is also good to eat.
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Champaran Meat originates from the Champaran district, a region known for its cultural heritage and culinary traditions. The dish reflects the rustic and hearty cooking style of Bihar, using locally sourced ingredients and traditional techniques.
Conclusion
India’s culinary diversity is exemplified by the robust flavors and rich history of Champaran mutton.
This classic Bihari dish from the Champaran region is more than just a meal; it’s a representation of culinary creativity and cultural legacy.
The meat is infused with a variety of spices during the special cooking process, which uses earthen pots and slow cooking techniques. The result is a dish that is intensely flavorful and aromatic.
Taking up Champaran Mutton in contemporary kitchens helps to preserve this traditional dish and provides a taste of Bihari cooking.
Whether relished in its homeland or replicated in domestic kitchens worldwide, Champaran Mutton never fails to enthrall culinary connoisseurs with its unique flavor and rich cultural relevance.
By investigating and disseminating these age-old recipes, we make sure that India’s culinary customs are honored and perpetuated across the generations, preserving the tastes and legends of Champaran.
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