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Champaran Mutton | Bihari Meat Curry | Ahuna Meat

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Champaran Mutton | Bihari Meat Curry | Ahuna Meat

One pot meat curry from India.

  • Non Vegetarian

Easy Mutton masala Recipe.

  • 1hr 20 mins
  • Serves 4
  • Easy



Champaran Mutton

For Champaran Masala 

Coriander seeds (धनिया बीज) – 3 tbsp

Cumin (जीरा) – 1 tbsp

Fennel seeds (सौंफ) – 1 tbsp

Black cardamom (काली इलाइची) – 4 nos

Cardamom (इलाइची) – 12 nos

Cloves (लौंग) – 10 nos

Cinnamon 1” pc (दालचीनी) – 2 nos

Mace, whole (जावित्री) – 2 nos

Nutmeg (जायफल) – ¼ no

Peppercorn (काली मिर्च) – 1 tbsp

Kashmiri red chilli (कश्मीरी लाल मिर्च) – 5-7 nos

Stone flower (पथर के फूल) – 5-6 nos

Kasoori methi leaves (कसूरी मेथी) – 1½ tbsp


For Marinating Meat 

Mustard oil (सरसों तेल) – ½ cup 

Mutton (मटन) – 1 kg

Salt (नमक) – to taste

Ginger garlic paste (अदरक लहसुन पेस्ट) – 1½ tbsp

Turmeric (हल्दी) – ½ tsp 

Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1½ tbsp

Coriander powder (धनिया पाउडर) – 2 tbsp

Cumin powder (जीरा पाउडर) – 2 tsp

Champaran masala (चंम्पारण मसाला) – 2 tbsp

Green chillies (हरि मिर्च) – 4-5 nos

Garlic whole bulb (साबुत लहसुन) – 3-4 nos 

Onions, chopped (प्याज़) – ½ kg


For Cooking

Water (पानी) – 1 cup (optional)

Dough for sealing (आटा)

Coriander, chopped (धनिया)



Champaran Masala

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.


For Marination

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.


For Cooking on Dum

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.


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!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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