Champaran Mutton Curry Or Ahuna Mutton – A signature dish of old Champaran, Bihar and an absolute delight for a non-vegetarian. Call me biased or whatever, but this Champaran Ahuna Mutton is the BEST mutton curry I have ever had.
For those who think Bihari cuisine begins and ends with Litti-Chokha, has not yet tried their varieties of authentic vegetarian and non-vegetarian dishes. Though the majority of Bihar delish vegetarian food, there are people who enjoy their authentic non-vegetarian cuisines and the wide variety of non-vegetarian dishes are worth a try.
The specialty of this dish is that it is prepared in an earthen pot and is cooked for hours over charcoal. As the mutton curry is cooked in an earthen pot, it helps to digest the meat faster. Don’t you all agree with me that the earthen pots take food to another level and anything tastes great when cooked and served in an earthenware? Like, Kulldad wali chai? 😉 Matka Kulfi? Matka Biryani? and a lot more.
“Ahuna Mutton Curry” also know as Champaran Mutton – simmered for hours over charcoal in sealed earthen pots. The meat is marinated with onion, crushed ginger-garlic, whole garlic bulb, whole green chilies, the freshly made ground spices, turmeric, red chili powder, mustard oil and a bit of ghee give it that sinful – ready to die for – taste. The mutton is allowed to cook for hours on coal is not stirred by opening the seal and instead shaken with entire pot from time to time until the meat becomes tender and perfectly succulent. No water is added as the water from mutton and the steam generates inside helps the meat cook on its own. The aroma is irresistible.
Since the whole spices are grounded by you, you can imagine the flavor it will give to the dish and you can always adjust the measurement according to your taste. I did not have the privilege of cooking this mutton curry on charcoal, but if you get a chance of cooking it on charcoal, then DO TRY IT. PLEASE!
- Heating Mustard Oil And Ghee, DO NOT SKIP this step. Heat mustard oil with a little amount of ghee and let it cool down before using. It surely enhances the flavor. Do not kill the authentic taste of the Bihari cuisine by using another oil
- Earthen Pot, Use an earthen pot to get that flavor and taste. Earthen pot OBVIOUSLY enhances the flavor of the curry and the goodness of an earthen pot helps you to digest the food. You won’t even feel you ate mutton curry just an hour ago unless you eat way too much that required 😀
- Whole Garlic Bulb,
- Whole Spices, No packaged or readymade masala can substitute the taste of the freshly ground spices. It hardly tastes a minute of yours to grind the masala
- Using Charcoal Technique, Do not miss the chance of cooking this mutton curry using the charcoal technique. If you do not get to cook the curry on charcoal then only cook it on a gas stove. Let the earthen pot heat on high flame and once it is hot enough, turn the flame to medium-low and cook it without opening the lid. Just shake the pot occasionally
Serve this delicious mutton curry with rice or any Indian flatbread, and salad. This is a MUST TRY recipe for non-veg lovers. Try it out and let me know how it turned out for you. ❤
Where to Eat?
I would say, try this recipe at home. 😉
Champaran Meat House is a top and well-known Restaurants in Patna. Champaran Meat House captures the essence of home-style cooking with its famous Handi Mutton or Ahuna Mutton. They follow the cooking method popular in villages of Bihar and the mutton is prepared in whole spices in earthen pots.
For the people living in Delhi NCR- Try this dish at The Potbelly Rooftop Cafe, they serve delicious authentic Bihari dishes which are worth a try.
- 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 chilies
- 2 Tbsp red chili 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 Ground
- 1 ½ Tbsp coriander seeds
- 1 Tsp cumin seeds
- 1 Tsp black peppercorns
- 6-7 Cloves
- 1 Cinnamon stick
Learn Step By Step Recipe With Pictures For Champaran Mutton Curry | Ahuna Mutton
Step 1- 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
Step 2- Place a flat pan or tawa on the gas stove and place the earthen pot on the tawa. Turn on the flame to high and heat until the earthen pot is really hot. While the earthen pot is being hot prepare the marination.
In a large mixing bowl, take the mutton, sliced onions, crushed ginger-garlic, whole garlic bulb, and green chilies.
Step 3- Add the freshly ground spices, red chili powder, turmeric powder, meat masala, and half of the mustard oil. Add the curd (option) and mix everything well using your hand
Step 4- Check if the earthen pot is hot now, add the leftover mustard oil and tilt the pot to grease the pot with oil. Turn the flame to medium and add bay leaf, saute for a minute. Add the marinated mutton and let it cook for 10mins with the lid open
Step 5- Turn the flame to medium and close the lid of the pot. If you have a prepared dough then seal the lid with the dough or cover the pot with aluminum foil and then close the lid tightly. Let the mutton cook without opening the lid. Gently shake the pot occasionally
Open the lid of the pot after an hour and stir the mutton. Again close the lid of the pot and seal it. Shake occasionally and open after another hour to check if the mutton has cooked. Cook more if required. Time may vary depending upon the size of the mutton pieces
When the mutton is cooked, open the lid and simmer for another 10mins on the medium-high flame to get the desired consistency of the gravy. Turn off the flame and remove the pot from the gas stove and leave for 15mins before serving