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Home Dish Champaran/Ahuna Mutton

Champaran/Ahuna Mutton

Name: How to cook Champaran/Ahuna Mutton - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Champaran/Ahuna Mutton

#eua #cookpadindia #Bihar Champaran or Ahuna meat (handi meat) is a dish with it's root from Champaran, a district in the State of Bihar. Meat is marinated in a mix of Mustard oil, Garlic, Onions, Ghee and a paste of spices. It is then slow cooked on fire in a clay pot rendering it that succulent, juicy texture that is so very much evident in the dish. Champaran Mutton is therefore a great option for meat lovers on any day. It is perfect for get togethers and close knit family reunions. Ahuna means handi or a clay pot. Eid ul Adha was a perfect time to whip up this beautiful looking meat dish. It is believed that this dish originated in a village named Ghorasahan situated near the Indo-Nepal border in Purbi (east) Champaran. It is also famous for the first Satyagraha movement launched by Mahatma Gandhi. This rich and robust Curry hailing from East India is a hit across the Country and the Seasons too. The mouth of the handi or Ahuna is sealed with dough while cooking on charcoal. Let's begin with the recipe straight away. Let's get started.

Ingredient

Food ration :

6-7 servings

Cooking time :

1.5 hours

1 kg

Mutton bone-in

750 gm

thinly sliced Onions

crushed Garlic cloves

4-5 tbsp

Ginger Garlic Green Chilli paste

1 tbsp

Coriander powder

1 tsp

Cumin powder

1 tbsp

Deghi Mirch

1 tbsp

Kashmiri Red Chilli powder

150 gm

Curd

1/2 cup

Mustard oil

1 tsp

Fennel powder

1 tsp

Garam Masala

Black Peppercorns

6-7

Cloves

2 inch

Cinnamon stick

1-2

Bay Leaves

4-5

Stone flowers

nos Mace

2 tsp

Salt or to taste

as needed

Wheat dough to seal

3-4 tbsp

chopped Coriander Leaves

Cooking instructions

* Step 1

Marinate the mutton bone-in with all the ingredients as mentioned. This is the beauty of this dish. After the marination it is added to a clay pot. Set it aside for an hour. Don't forget to reserve some oil for later use.

* Step 2

Add the remaining oil. Now add the marinated mutton. Close the lid with the dough. Cook on fire until done. Cook on a low to medium high heat until the meat is tender and juicy.

* Step 3

It takes around 45-50 minutes. Remove the dough and check for the mutton to be tender and cooked well. Garnish with chopped coriander leaves.

* Step 4

Serve this super delicious meaty dish piping hot alongside Rotis, Phulkas, Parathas, Naans. Or even Cumin Rice or any Pulao of your choice. I served it with steaming hot plate of simple boiled Rice and some Salad. Enjoy!