Champaran Mutton | चंपारन मटन | Handi Mutton | Bihari Style Mutton Curry | Sanjeev Kapoor Khazana

Kick off your weekend with a burst of flavor with our 'Champaran Mutton' recipe, also known as Ahuna or Handi Meat. This rich and spicy dish from Bihar is perfect for a #FuntasticFriday, adding a delightful touch to your weekend feast!

CHAMPARAN MUTTON

Ingredients

750 grams mutton, cut into 2-inch pieces on the bone
Spice mix
1½ tbsps coriander seeds
1 tbsp cumin seeds
18-20 black peppercorns
10 cloves
20-25 green cardamoms
4-5 black cardamoms
½ tbsp fennel seeds
1 blade of mace
2 pieces of stone flower
¼ cup puffed lotus seeds
6-7 dried red chillies, stemmed
2 star anise
½ tsp poppy seeds
A small piece of nutmeg
Salt to taste
Mutton
1 cup mustard oil
4 large onions, sliced
3-4 green cardamoms
3-4 cloves
2 bay leaves
1 inch cinnamon
2 black cardamoms
1 star anise
2 tbsps Kashmiri red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
¼ tsp turmeric powder
2 tbsps ginger-garlic paste
2-3 green chillies, slit
6-7 dried red chillies, stemmed
2 whole garlic pods
Refined flour dough as required
Fresh coriander sprigs for garnish
Phulkas for serving

Method

1. Heat a nonstick pan. Add coriander seeds and cumin seeds and dry roast for 30 seconds.
2. Add black peppercorns, cloves, green cardamoms, black cardamoms, fennel seeds, mace, stone flower, lotus seeds, dried red chillies and star anise and sauté for 3-4 minutes or till fragrant.
3. Add poppy seeds, nutmeg and sauté for 30 seconds.
4. Transfer on a plate and allow to cool.
5. Heat a small pan. Add mustard oil and allow to smoke. Set aside to cool down.
6. Transfer the roasted mixture in a grinder jar, add salt and grind to fine powder.
7. Take mutton in a bowl. Add onions, green cardamoms, cloves, bay leaves, cinnamon, black cardamoms, star anise, Kashmiri red chilli powder, coriander powder, cumin powder, turmeric powder, 2 tbsps prepared spice mix, ginger-garlic paste and mix well.
8. Add salt and ½ cup mustard oil and mix well. Set aside to marinate for 6-8 hours.
9. Preheat the oven at 160⁰C.
10. Add green chillies, dried red chillies and garlic pods and mix well.
11. Add mustard oil in earthenware pot and add marinated mutton on top.
12. Drizzle remaining mustard oil on top.
13. Seal the pot with refined flour dough, make a hole on one side for the steam to escape and place in the preheated oven.
14. Cook for 1 hour 15 minutes. Hold the pot with a cloth duster from both the sides and shake after every 15 minutes.
15. Seal the hole and set aside for 10-15 minutes.
16. Garnish with coriander sprig and serve hot with phulkas.

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