Champaran Mutton | Bihari Meat Curry | Ahuna Meat
Champaran Mutton, also known as Ahuna Meat, is a traditional Bihari delicacy known for its slow-cooked, rich, and smoky flavors. The dish is prepared by marinating mutton with mustard oil, garlic, whole spices, and onions, then slow cooked in a sealed clay pot (Ahuna) without adding water. The meat releases its own juices, creating a deep, flavorful gravy.This rustic and aromatic curry is a signature dish of Bihar, best enjoyed with steamed rice, litti, or tandoori roti. The unique cooking technique and minimal use of water give it an authentic, earthy taste that sets it apart from other mutton curries.
Ingredients
For Champaran Masala
- Coriander seeds (धनिया बीज) – 3 tbsp
- Cumin (जीरा) – 1 tbsp
- Fennel seeds (सौंफ) – 1 tbsp
- Black cardamom (काली इलाइची) – 4 nos
- Cardamom (इलाइची) – 12 nos
- Cloves (लौंग) – 10 nos
- Cinnamon 1” pc (दालचीनी) – 2 nos
- Mace, whole (जावित्री) – 2 nos
- Nutmeg (जायफल) – ¼ no
- Peppercorn (काली मिर्च) – 1 tbsp
- Kashmiri red chilli (कश्मीरी लाल मिर्च) – 5-7 nos
- Stone flower (पथर के फूल) – 5-6 nos
- Kasoori Methi leaves (कसूरी मेथी) – 1½ tbsp
For Marinating Meat
- Mustard oil (सरसों तेल) – ½ cup
- Mutton (मटन) – 1 kg
- Salt (नमक) – to taste
- Ginger garlic paste (अदरक लहसुन पेस्ट) – 1½ tbsp
- Turmeric (हल्दी) – ½ tsp
- Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1½ tbsp
- Coriander powder (धनिया पाउडर) – 2 tbsp
- Cumin powder (जीरा पाउडर) – 2 tsp
- Champaran masala (चंम्पारण मसाला) – 2 tbsp
- Green chillies (हरि मिर्च) – 4-5 nos
- Garlic whole bulb (साबुत लहसुन) – 3-4 nos
- Onions, chopped (प्याज़) – ½ kg
For Cooking
- Water (पानी) – 1 cup (optional)
- Dough for sealing (आटा)
- Coriander, chopped (धनिया)
Instructions
- For Champaran masala, heat a pan and all the spices except kasoori Methi leaves. Toast them to dry them up. Remove to a plate to cool down slightly, mix in kasoori Methi leaves and then grind into a fine powder. Place the Champaran masala in an airtight jar and keep aside.
- Place a fresh pan on the stove and add mustard oil to heat it to a high and then turn off the heat and let it cool a bit. You can also use refined oil or ghee to cook the mutton.In a bowl add mutton, salt, ginger garlic paste, turmeric, Kashmiri chilli powder, coriander powder, cumin powder, Champaran masala, green chillies and whole garlic bulbs. Pour half of the cooled down oil and mix then all together. Keep the meat in this marinade for at least 2 hours.
- In an earthen pot or a heavy-bottomed vessel add the remaining oil and put the vessel to heat. Once hot add the onions and cook them for 3-4 mins on high heat. Add in the marinated meat and cook for another 10-12 min. Now you may add a cup of water or stock here to avoid meat sticking on the bottom of the vessel. Cover the vessel with a tight-fitting lid you can also seal the lid with a dough. Lower the heat and let it slow cook for 1 hr or till the meat is tender. In between the cooking using a kitchen towel lightly shake and rotate the vessel so that the meat doesn't stick to the bottom.
- Once an hour is passed simply turn off the heat and let the meat sit for 15 min unopened. Now open the lid, check and correct the seasoning and garnish with chopped coriander and serve it hot with rice or roti. Enjoy the aromatic and flavorful Champaran Mutton!
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