Champaran Mutton | Bihari Meat Curry | Ahuna Meat

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For champaran masala, heat a pan and all the spices except kasoori methi leaves. Toast them to dry them up. Remove to a plate to cool down slightly, mix in kasoori methi leaves and then grind into a fine powder. Place the champaran masala in an airtight jar and keep aside.

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Place a fresh pan on the stove and add mustard oil to heat it to a high and then turn off the heat and let it cool a bit. You can also use refined oil or ghee to cook the mutton.

In a bowl add mutton, salt, ginger garlic paste, turmeric, Kashmiri chilli powder, coriander powder, cumin powder, Champaran masala, green chillies and whole garlic bulbs. Pour half of the cooled down oil and mix then all together. Keep the meat in this marinade for at least 2 hours.

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In an earthen pot or a heavy-bottomed vessel add the remaining oil and put the vessel to heat.
Once hot add the onions and cook them for 3-4 mins on high heat. Add in the marinated meat and cook for another 10-12 min. Now you may add a cup of water or stock here to avoid meat sticking on the bottom of the vessel. Cover the vessel with a tight fitting lid you can also seal the lid with a dough. Lower the heat and let it slow cook for 1 hr or till the meat is tender. In between the cooking using a kitchen towel lightly shake and rotate the vessel so that the meat doesn't stick to the bottom.

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Once an hour is passed simply turn off the heat and let the meat sit for 15 min unopened. Now open the lid, check and correct the seasoning and garnish with chopped coriander and serve it hot with rice or roti. Enjoy the aromatic and flavorful Champaran Mutton!