Champaran Mutton: History And Cooking Tips For Bihar's Delicacy

Champaran mutton or handi mutton is a culinary legacy from Bihar. It reflects the resourcefulness of the agrarian culture and is savoured as a staple at gatherings. The semi-dry dish is enjoyed with Indian flatbread and steamed rice. Its rustic hue, tender meat, and aromatic spices make it an irresistible blend that every non-vegetarian must try.

The dish is a perfect example of how slow cooking helps to cook a perfectly juicy mutton while infusing it with flavours of spices. Much like biryani, ahuna mutton is also served whole on the table. It is more fun to open the seal of the pot when everyone is seated around the dining room so that the aroma enhances the experience. Dive into the history of this delicacy and learn a little cooking to perfect it at home.

History Of Champaran Mutton

It is believed that Bihar’s dish originated in the Champaran district; hence, the name. However, it has gained immense popularity in the last decade. The traditional cooking method involved in the preparation gives you a glimpse of how resourceful rural communities of India are. 

The dish is also popular because the district is closely associated with Mahatma Gandhi’s Champaran Satyagraha, a farmers’ uprising in Bihar in 1917. Recently, Kabita Singh cooked it for the overnight challenge in Celebrity MasterChef and judges like Ranveer Brar and Vikas Khanna described it as homely and comforting.

Also Read: Enjoying Celebrity MasterChef? Try These Indian Roasted Chicken Recipes

Cooking Tips For Champaran Mutton

Use An Earthen Pot

You can cook Champaran mutton in any pot you have at home, but the rustic aroma of an earthen pot is inexplicable and unmatchable. Traditionally, people use a clay pot and slow-cook mutton in it by sealing it with atta dough. While many people still use chulha, you can use a gas stove. However, if you are not using an earthen pot, make sure to cook mutton in a heavy-bottom pan to prevent it from burning.

Use Mustard Oil

In Bihar, mustard oil is used for cooking, like coconut oil is used in South Indian cuisines. It has a pungent aroma that adds a unique taste and flavour to the meat. It adds a unique touch that you cannot replicate with any other vegetable or refined oil. It also adds a smoky touch to the spices slowly roasted in it.

Marination & Spices

Don’t forget to marinate the mutton while making this dish. Traditionally, the meat pieces are marinated overnight in a blend of spices making them tender, juicy, and flavoursome. But spices also play a crucial role in the preparation of the gravy. A generous amount of onion and garlic paste is used for earthiness and subtle sweetness, whole spices are added for robustness, and powdered spices bind everything together.

No Stirring

While cooking champaran mutton, you might get the urge to stir the meat but hold yourself. Let the ingredients cook on slow heat. Also, make sure, if you are not using the traditional method of sealing, don’t open the pot frequently to stir, otherwise, the irresistible aroma of spices will be lost.

Minimal Use Of Water

Unlike several other mutton recipes, cook the meat in its juices when making Champaran mutton. Adding more water will ruin the texture and make the gravy runny. However, you need the base to be semi-dry so that it can coat the meat nicely without diluting the flavours. Right when you are planning to switch off the flame, turn the heat to the highest setting for a minute or two so that gravy thickens.