Authentic Champaran Mutton Curry (often called Ahuna or Bihari style) is famous for its robust flavor, rustic cooking style, and the signature addition of whole garlic bulbs cooked directly in a rich mustard oil base.
Champaran Mutton Curry
Description
Authentic Champaran Mutton Curry (often called Ahuna or Bihari style) is famous for its robust flavor, rustic cooking style, and the signature addition of whole garlic bulbs cooked directly in a rich mustard oil base.
Ingredients
Instructions
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Marinate the Mutton
In a large mixing bowl, combine the cleaned mutton, half of the sliced onions, ginger-garlic paste, turmeric, coriander powder, cumin powder, both chilli powders, meat masala, salt, and 2 tablespoons of raw mustard oil. Mix thoroughly using your hands to coat the meat evenly. Let it rest for 30 to 45 minutes.
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Sauté the Aromatics (Bhuna)Add all the whole spices (bay leaves, dry red chillies, cinnamon, cardamoms, cloves, and peppercorns) to the hot oil. Once they splutter, add the remaining sliced onions and cook on medium heat for about 10 minutes until they turn golden brown.
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Cook the MeatSlide in the marinated mutton along with the 3 whole garlic bulbs. Stir well. Cook this on medium-high heat for 15–20 minutes without covering. This process (Bhuna) is crucial; keep stirring until the onions melt down into a paste and the oil separates from the sides of the cooker.
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Pressure CookPour in 1.5 to 2 cups of warm water depending on how thick you want the gravy. Close the cooker lid and cook on medium heat for 5 to 6 whistles, or until the meat is completely tender and falling off the bone.
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Final TouchLet the pressure release naturally before opening the lid. Turn the flame back on low, sprinkle the garam masala powder, and simmer for another 2 minutes. Garnish with freshly chopped coriander leaves.