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The biggest feature of Champaran mutton is its cooking on low flame. The aroma of spices in mutton wafts in such a way that every bite has depth. Feel as if a hot plate has been placed in your plate straight from the streets of Champaran.
When the famous mutton of Champaran of Bihar is prepared at home in Haryana, the fun of dhaba automatically returns. The aroma of mutton cooking on low flame spreads in the house as if the entire atmosphere is filled with taste.
The biggest feature of Champaran mutton is its cooking on low flame. The aroma of spices in mutton wafts in such a way that every bite has depth. Feel as if a hot plate has been placed in your plate straight from the streets of Champaran.
When it comes to mutton curry, everyone has their own way. Some prepare it by roasting spices and some add more curd. I also have my own favorite recipe and wherever Dhaba style mutton-chicken is found, my heart gets stuck there.
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The real taste of this mutton comes when local spices like ghee, black cardamom, cloves, black pepper are added to it. If fresh ginger-garlic paste is applied on top, the aroma immediately rises to such an extent that the appetite doubles.
It is important to mix 800 grams of mutton well with chilli, turmeric, salt and curd and let it rest for a while. This also makes the mutton soft and the spices get absorbed deep inside. This step later enhances the taste of the entire dish.
Heat some oil and add cumin, coriander seeds and bay leaves. Then prepare a thick masala by frying onion, green chillies, tomatoes and dry spices. This base later gives colour, aroma and perfect dhaba style texture to the gravy.
When the mutton gets melted and the gravy gets cooked and thickens, add Kasuri methi, ginger julienne and green coriander and mix. Then the completely desi, aromatic and Dhaba-like Champaran Mutton is ready, seeing which no one will be able to stop themselves.
