Champaran Mutton Curry

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.

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Cuisine: Indian

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 8

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

1 Kg Mutton
6 Nos large Onions (finely sliced)
3 Nos Whole Garlic Pods/Bulbs (washed, unpeeled)
1 Cup Mustard Oil
3 Tbsp Ginger-Garlic Paste
1 Tsp Turmeric Powder
2 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tbsp Kashmiri Red Chilli Powder for colour
1 Tsp Red Chilli Powder
1 Tsp Meat Masala
4 Pieces Bay leaves
4 Nos Dry Red Chilli
1 Piece Cinnamon stick
2 Pieces Black cardamoms
4 Pieces Green cardamoms
5 Pieces Cloves
1/2 Tsp Black peppercorns
1 Tsp Garam Masala Powder
Salt to taste
Fresh coriander leaves

Instructions

1
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.
2
Heat the Mustard Oil

Heat the remaining mustard oil in a heavy-bottomed pressure cooker until it reaches its smoking point. Turn down the heat slightly and let it cool for a minute so the spices do not burn. [1, 2, 3]
3
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.
4
Cook the Meat

Slide 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.
5
Pressure Cook

Pour 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.
6
Final Touch

Let 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.

Keywords: Champaran Meat