Mutton Champaran Curry: The Jewel Of Bihari Cuisine
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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. 


  • 3 cups onion paste  
  • 2 tbsp coriander powder  
  • 1 tbsp garam masala  
  • 2 tbsp degi mirch  
  • 2 tsp turmeric powder  
  • 2 tbsp ginger garlic paste  
  • 2 tsp cumin seeds  
  • 1 star anise  
  • 3-5 pods green cardamom  
  • 2 mace  
  • 2 bay leaves 
  • 1 inch cinnamon stick  
  • 1 pod black cardamom  
  • 2-4 buds clove 
  • 4-8 black pepper  
  • 2-4 dry red chilli  
  • 2 bulbs whole garlic  
  • 1 kg mutton  
  • 2 cups mustard oil  


  • Mix all the above ingredients well with your hands and allow the mixture to rest for 35 minutes. 
  • On the other hand, add half cup mustard oil in an earthen pot and swirl it around the pot to make it greasy.
  • Now, add salt to the prepared mixture and mix it well. Then, put the ready mixture into the pot and cover it with the lid. Seal the pot lid with flour dough.  
  • This recipe needs to be slowly cooked on coal-flame or wood-fire. 
  • Now, put it on flame and cook for 60 minutes. 
  • After an hour, remove the pot from the fire and open the seal cautiously. 
  • As you open the pot, you will smell the divine aroma of Mutton Champaran Curry.