Champaran Mutton Curry is an absolute delight for non-vegetarians. It’s an authentic dish of natives of Bihar.
It is a quintessential rich goat meat curry cooked in an earthen pot. Food when cooked in an earthen pot or any earthen ware, the flavours are escalated to the next level. Don’t you agree? Take the example of Matka Kulfi, Matka Biryani, Kulhad wali chai…and the list is endless.
Champaran Mutton and the cuisine of Bihar
When there is a talk about Bihar cuisine most people thinking capacity begins and ends with Litti-Chokha. The variety of authentic non-vegetarian cuisines from Bihar will prove you wrong. I’m sure you would have tried variety of mutton recipes from around the states of India.
Like we have the Hyderabadi Version, Andhra Style, Kerala Style, Punjabi Style, Bengali Style and so on. But this Bihari recipe of Champaran Mutton is to die for and I mean it.
The lit factor of this dish is that it is prepared in an earthen pot and is cooked for hours over charcoal.
The entire pot is shaken from time to time instead of opening and stirring it. This procedure is continued until the meat becomes tender. The outcome, one of the most delectable mutton curries you would have ever savoured.
If you really want to have that authentic taste ditch those packaged spices and go for freshly ground spices. Succulent mutton, tantalizing array of spices, freshly ground and cooked languorously over a slow flame. Food heaven!! The whiff of spices will make you crave for more. Let me not torment you anymore and jump directly into the recipe.
Recipe: Champaran Mutton
- 2.8 Lbs mutton, small pieces
- 5 large onions, thinly sliced lengthwise
- 1/3 cup garlic cloves, crushed
- 1 tbsp ginger, crushed
- A whole garlic bulb
- 4-5 green chillies
- 2 tbsp red chilli powder, or as desired
- 1 tsp turmeric powder
- 1 tsp meat masala
- ¾ cup curd (optional)
- 1 bay leaf
- 1/3- ½ cup mustard oil
- 1 ½ tbsp ghee
- Salt as required
Whole spices to grind
- 1 ½ tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 6-7 cloves
- 1 cinnamon stick
- Heat mustard oil and ghee together until it’s hot. Turn off the flame and let the oil cool down.
- Meanwhile, take all the whole spices in a grinder and grind to a coarse powder.
- Place the earthen pot over the coal. While the earthen pot is being hot prepare the marination.
- In a large earthen bowl, take the mutton, sliced onions, crushed ginger-garlic, whole garlic bulb, and green chilies.
- Add the freshly ground spices, red chili powder, turmeric powder, meat masala, and half of the mustard oil. Mix everything well using your hand.
- Check if the earthen pot is hot now, add the leftover mustard oil and tilt the pot to grease the pot with oil.
- Add bay leaf, sauté for a minute.
- Add the marinated mutton and let it cook for 10mins with the lid open.
- Seal the lid of the pot with a dough and shake it now and then till the meat is tender.
- You can also use aluminium foil if you do not have dough. Time required to cook will vary depending upon the size of the pieces of mutton.
Voila!! Serve the piping hot curry with rice and delight your taste buds.