Champaran Ahuna Mutton Recipe | Bihari Mutton Curry Recipe | One Pot Mutton Curry
Hola!
Think of Champaran, and all that I can relate to is the place where Gandhiji started his Satyagraha movement! (Yes I paid attention during my History lessons). Relating a Mutton Curry to this place was quite unusual for me. However, as the folk tale goes, this recipe originated in Nepal, and later on it was passed on to Bihar as “Ahuna Mutton Curry”. The fact that makes this dish unique is that the meat is marinated in whole spices and smoked with mustard oil, then slow cooked in sealed earthen pots over charcoal for hours to tenderize the meat. Whole garlic pods and red chilies further impart it an aroma that cannot be described in words!
As a typical Bengali, I can think of Mutton as Robibarer Mangsher Jhol (Sunday Mutton Curry) with that sinful Potato and Bhaat (was never a fan of Roti/Indian bread anyway). However, as soon as I saw this dish on my friend’s Instagram Feed, I knew I had to come out of my comfort zone and give this a try. Bonus being, the recipe is a one pot meal and is super easy! You practically do not have to do anything other than marinate and slow cook. Yes, the whiff of slow cooked mutton kept on teasing me and diverting my attention from work, but hey, you gotta be patient! So let us dive into the recipe details for now. The ingredients might look like a long list, but I’ll indicate the ones that are optional, but was added by me only because I wanted a certain flavour to it.
Ingredients
- Mutton – 500 gms (Serves 4 adults in my case)
- Onions – 500 gms – Sliced Thinly (Proportion of Mutton:Onion is 1:1)
- Salt – One Teaspoon
- Sugar – One Teaspoon
- Ginger Garlic Paste – 2 Teaspoons
- Mustard Oil – Half a cup
- Ghee – 4 Tablespoons
- Green Chilly, Ginger Julienne, Coriander – For garnishing
Powdered Spices :
- Cumin, Coriander, Turmeric, Kashmiri Mirch, Fennel (A teaspoon each)
- Garam Masala (Half a Teaspoon)
- Black Cardamom – 1
- Green Cardamom – 3
- Clove – 4
- Cinnamon – 1 inch stick
- Black Pepper – 5-6
- Bay Leaf – 1
- Whole dried red chilies – 2
- Mace (Optional) – 1 Blade
- Star Anise (Optional) – 1
- Garlic – 2 whole
- Wash the mutton thoroughly and pat dry.
- Add onions, powdered spices, dry spices, salt, ginger garlic paste.
- Heat Mustard oil in a tadka pan till it is smoking hot. Cool it down and then pout over the mutton. (Do not skip this step)
- Mix everything well with your hands. Let it marinate for atleast 2 hours or more. You need to refrigerate it.
- Heat a deep bottomed pressure cooker and add ghee to it.
- Once it heats up, pour the marinated mutton mixture and stir fry it for 10 minutes.
- Then put on the lid and pressure cook the mutton for upto 4 whistles (This will take 20 minutes or so. Also depends upon the quality of the mutton). You need not add water at all as the mutton will be poached in this own juices and oil. However, if need be, add a splash of water.
- Once the pressure releases, stir and cook it well. Add the sugar at this stage. Keep stirring it till you see the mutton turning to blackish brown and the oil floating up. This will not take more than 15 minutes.
- Turn off the heat and let it rest for a while.
- Garnish with Green Chilly, Ginger Julienne, Coriander.
This recipe was passed on to me by Rohit Dev. I have already linked his Youtube channel for the video.
On a parting note, here is another glimpse of what you’re missing out on!
Amazing 👏
Thanks!