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From Kashmir to Kerala, one can find succulent and delectable mutton curries, and believe me, all of them are different, be it in terms of flavours or preparation methods. While some people can’t get over their Rajasthani laal maas, some can’t say no to the famous Rogan josh. Be it Kosha mangsho from Bengal or Andhra’s Gongura mamsam, all these mutton curries are vibrant and special. While some call for celebratory occasions, others call for massive feasts and get-togethers.
When talking about mutton curries in India, the most popular is Champaran mutton, which just cannot be missed. Also known as Ahuna meat and Handi meat, to name a few, this one-pot mutton curry has been ruling the hearts of people for ages. As its name suggests, the dish is believed to have originated in Champaran.
However, some food legends believe that this one-pot mutton curry originated in Ghorasaran village, situated on the border of Nepal and Bihar. From being cooked in open clay pots in Ghorasaran, the dish gained popularity in the Champaran district and has since become a part of Bihar's culinary history.
Known for its vibrant flavours and unique cooking method, this one-pot mutton curry has written a new page in Bihar’s rich culinary history, and we just can’t disagree on this. But what’s so special about this mutton curry? It is traditionally cooked in earthen clay pots, or matka, and cooked in the dum style. To cook Champaran mutton, the juicy mutton pieces are placed in a clay pot and covered with a lid that is sealed with wheat dough to prevent the steam from going out.
Cooked on charcoal and low heat till perfection, the steam makes the spiced mutton decadent and worth drooling for! And no, you don’t need any fancy ingredients to make this Champaran mutton dish. All the ingredients used are very basic and easily available in every other Indian kitchen pantry. While the bold use of onions provides a rustic charm to the dish, the usage of spices like cloves, red chilli powder, cinnamon, ginger, garlic, ghee, garam masala, bay leaves, and most importantly, mustard oil, adds a strong and unique richness to this mutton curry. The meat renders its own juices and cooks in the steam generated without the addition of water. And the fat melts away to blend with the spices, garlic, and onions that simmer away in a sealed pot of intense flavours for hours together before they are ready to be served hot.
Mutton, and some may use chicken too, is marinated in mustard oil and spices, and then everything is placed into a handi or earthen clay pot. Then, it is sealed with kneaded wheat flour and cooked on a low flame with love and patience. At frequent intervals, the handi is shaken just to ensure the fusing of flavours and even cooking. Cooking Champaran mutton may take a few hours, but believe me, the end results are surely going to amaze you.
One of the great things about this one-pot Champaran mutton curry is its versatility. You can savour this one-pot meal with a variety of accompaniments like tawa roti, rice, litti, tandoori roti, poha, naan, and even puffed rice. It is a perfect hearty meal option that can be relished at any time of the day.
From being a common man’s meal in Bihar to make it to the menu of famous restaurants, Champaran mutton curry’s journey has been long. If you are in Bihar, you must visit the most famous Old Champaran Meat House to see how special this beauty is. If not, you can always make this special one-pot mutton curry at home and taste the richness of Bihari food.
What say? Have you ever tried the famous Champaran mutton? Do let us know!
