Champaran Mutton Handi (Mutton Curry - Bihari style)

 

         Check out this signature dish of Champaran in Bihar and is a specialty of that region. This easy and delicious mutton curry is cooked in an earthen pot. It is also called Ahuna Mutton. Ahuna literally translates to handi in the local lingo. This is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.

         Typically, this handi recipe is slow cooked over charcoal in a dum style. The handi is  occasionally shaken during the process of cooking. Water is not added as the juices from the mutton and the onion helps it to cook to perfection.

         The vegetarian version of this particular dish is prepared with raw jackfruit (kathal). The spices used in this recipe are the normal ones, except for one star ingredient - a whole garlic bulb that is also marinated. 

          This awesome dish is cooked in mustard oil for an authentic flavour. The oil is first heated to smoking point, cooled and then used. However, I skipped it and instead used raw mustard oil to marinate for some pungency. 

• 500 gms. mutton with bones, curry cut
• 4-5 onions, sliced
• 1 tbsp. ginger-garlic paste 
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 bay leaves
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• 1/2 cup yoghurt
• 2-3 green chilies, slit
• 1/3 cup mustard oil
• 1 whole garlic bulb
• 1 tbsp. ghee
• wheat (atta) dough

           In a bowl, combine all the ingredients (except ghee). Mix well and marinate overnight in the refrigerator.

          Grease a handi with ghee and transfer the marinated mutton. Cover with a lid and seal the edges with some atta dough. Cook on a high flame for 2-3 minutes.

          Then place the handi on a hot tawa and cook on a low flame for an hour. Keep shaking the handi at intervals so that it does not stick to the bottom.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the foil and give it a gentle mix. Serve with rice or any Indian bread.

                      In a bowl, combine all the ingredients (except ghee). Mix well & marinate 

                      overnight in the refrigerator.

                                  Grease a handi with ghee & transfer the marinated mutton. 

                     Cover with a lid & then seal the edges with some atta dough. Cook on a 

                     high flame for 2-3 minutes. Then place the handi on a hot tawa & cook 

                     on a low flame for an hour.

                                    Carefully remove the lid & give it a gentle mix. 

                                  Serve with rice or any Indian bread.