Super-Spicy Mutton Tash Recipe, A Rare Gem From Bihar
Image Credit: Facebook/BFC Foodland

Succulent, juicy and absolutely spicy boneless mutton pieces, served on top of a plate full of that simple yet scrumptious puffed rice dish called Bhunja—that's just one way to describe the delicacy that is Mutton Tash. Also known as Mutton Taas and Mutton Tass, this beautiful dish sings with the flavours of meat, spices and of course, the tawa on which the dish is prepared. Because it is cooked atop a tawa, the mutton pieces turn crispy and a shade of deep brown by the time it is cooked completely. 

Sounds like a delicious dish, right? It really is, but there is some debate about where Mutton Tash originates. Legend has it that the dish originates in a small district of South Nepal called Chitwan, just a few hours away from the Indian border near the state of Bihar. In Nepal, the dish is traditionally consumed with puffed rice or flattened rice Bhunja, salad and a pickle of radish and tomatoes. Come across the border to India, and Mutton Tash turns into a traditional Bihari dish. 

This little cultural exchange is natural since Chitwan and Bihar are so close by, and yet many people believe that Mutton Tash originated in Champaran and was then adopted by the Nepalis. It is also notable that both Nepalis and Biharis serve Mutton Tash with puffed rice or Muri Bhunja or flattened rice or Chura Bhunja. Irrespective of the precise direction of this cultural exchange, both Bihar and Nepal lay claim to this yummy and spicy meat dish. What’s more, it is now considered to be a rare gem of Bihari cuisine.  

The trick to making the perfect Mutton Tash is with the cutting of the mutton pieces. Not only do these pieces have to be almost bite-sized, but also completely boneless. The small size of the mutton pieces helps with a quick cooking time. The marination of Mutton Tash is also critical, as it is packed with three separate sources of spiciness: green chillies, red chilli powder and Sichuan pepper powder. You can of course substitute the last one with black pepper powder, but getting Sichuan peppers can provide an authentic and regional flavour. 

Video credit: YouTube/MakingCooking No Veg

Wondering how to cook up this delicious Mutton Tash recipe for a weekend binge? Here’s the recipe for this rare Bihari gem of a dish. 


500g mutton, boneless 

1 cup spring onions, chopped 

2 tbsp ginger-garlic paste 

4 green chillies, finely chopped 

1 tsp cumin powder 

1 tsp coriander powder 

½ tsp turmeric powder 

½ tsp Sichuan pepper powder 

1 tsp red chilli powder 

Salt, to taste 

1 tbsp lemon juice 

1 cup oil 

Image credit: Facebook/Pratik Sedhain


1. Wash, clean and pat dry the mutton pieces, then place in a large bowl. 

2. Add ginger-garlic paste, green chillies, cumin powder, coriander powder, turmeric powder, Sichuan pepper powder, red chilli powder and salt to taste. 

3. Mix well, then add the lemon juice and around two tablespoons of the oil. 

4. Mix again, cover and let the mutton marinate for half an hour.  

5. Before you start cooking, make sure the marinated mutton is at room temperature. 

6. Heat the remaining oil in an iron wok or tawa. 

7. Add the marinated mutton and cook it on a low heat. 

8. Keep stirring the mutton every few minutes to ensure it doesn’t stick to the bottom.  

9. Continue cooking the mutton until the pieces are fully cooked and have a caramelized brown-black colour. 

10. Add the spring onions, stir for another two minutes, then serve the Mutton Tash hot with puffed rice bhuja.