Champaran mutton curry is known by a host of other names - ‘Ahuna Mutton’, ‘Matka Gosht’, and ‘Champaran Mutton Handi’
When speaking of non-vegetarian curries, there’s nothing that beats Indian cuisine. Be it the northern part of Punjab, Bengal, Rajasthan, Uttar Pradesh or South India, there’s no dearth of non-vegetarian curries. In fact, did you know Bihar has a host of interesting non-vegetarian offerings as well? Beyond Litti Chokha, Bihar has the Champaran Mutton Curry that has been impressing the palate of foodies. This curry gets its name from the Champaran district in Bihar, where it is also said to have originated. However, it is known by a host of other names - ‘Ahuna Mutton’, ‘Matka Gosht’, and ‘Champaran Mutton Handi’.
Champaran Mutton is traditionally cooked in an earthen pot or matka in dum style, in which the mutton is placed inside the matka and covered from the top before being sealed by a wheat dough, and cooked on low heat. This process prevents the steam from going out, while allowing the mutton to mix-in with spices. The steam inside makes the mutton robust, smoky, aromatic, and delicious.
Champaran Mutton is popularly paired with roti or rice, and makes for one of the many popular one-pot dishes of Bihar. The use of onions and a host of bold spices and chillies lends a rustic flavour to the mutton delicacy. Wondering how you can go about trying this recipe at home? We’ve got you covered.
Here is an interesting, simple, and detailed recipe by Chef Jai Jai Sinha - of Treehouse Hotel, Club and Spa - that you can try at home.