Champaran Mutton, also known as Ahuna Mutton, is a rustic, slow-cooked dish made in an earthen pot over burning coal embers. The simplicity of its ingredients and its unique cooking method make it rich, flavorful, and melt-in-the-mouth tender.
Ingredients (Serves 4-6)
Homemade Garam Masala:
- 1.5 tbsp whole coriander seeds
- 1.5 tbsp cumin seeds
- 2 tbsp black peppercorns
- 2 tsp cloves
- 20-22 green cardamom pods
- 10-12 black cardamom pods
- 1 tbsp fennel seeds
- 2 blades of mace
- Small handful of stone flower (dagad phool)
- 10-12 fox nuts (makhana)
- 7-8 dried red chilies (spicy variety)
- 1 tbsp poppy seeds
- ½ nutmeg, grated
For the Mutton Marinade:
- 1 kg mutton (bone-in)
- ½ cup mustard oil (smoked until aromatic)
- 1 tbsp Kashmiri red chili powder (for color)
- 2 tsp spicy red chili powder (adjust to taste)
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 2 tbsp fresh homemade garam masala (from above)
- 3-4 dried red chilies
- 1-inch cinnamon stick
- 4-5 black peppercorns
- 3-4 green cardamom
- 1 black cardamom
- 1-2 bay leaves
- 3 tbsp ginger-garlic paste
- 3-4 slit green chilies
- 500g sliced onions
- 1 large handful fresh coriander leaves
- Salt to taste
- 2 whole garlic bulbs (unpeeled, adds deep flavor)
Instructions
1. Prepare the Garam Masala
I. Dry-roast all the spices on a low flame until fragrant.
II. Once cooled, grind into a fine powder and sift using a sieve.
III. Store in an airtight container.
2. Marinate the Mutton
I. Smoke mustard oil until aromatic, then let it cool.
II. In a large mixing bowl, add 60% of the mustard oil and all the ground spices.
III. Stir in ginger-garlic paste, onions, green chilies, and fresh coriander.
IV. Add the mutton pieces, ensuring they are fully coated.
V. Let it marinate for 30 minutes to 1 hour.
3. Prepare the Earthen Pot
I. Soak the clay pot overnight or cook rice in it once before using.
II. Pour in the remaining mustard oil and swirl to coat the pot inside.
III. Add the marinated mutton along with whole garlic bulbs.
4. Slow Cook Over Charcoal
I. Seal the pot using wet dough around the lid, leaving a small steam hole.
II. Place the pot over burning coal embers, ensuring low heat (not direct flames).
III. Cook for 1 hour, shaking the pot every 15 minutes to prevent sticking.
5. Final Touch & Serving
I. Rest the pot for 5-7 minutes before opening.
II. The oil separates, and the mutton turns tender, falling off the bone.
III. Garnish with fresh coriander and serve hot with steamed rice, roti, or Litti.
Chef’s Tips
- Earthen Pot Magic: Cooking in clay enhances flavor, but you can replicate this in a heavy-bottomed pan on low flame.
- Mustard Oil: Smoking it first mellows its pungency, making the dish rich and aromatic.
- Coal vs. Stovetop: If coal isn't available, cook on the smallest burner over low heat, covered tightly.