Last Updated:
Champaran Mutton Recipe: Champaran Mutton is a special dish of Bihar. Which is cooked in an earthen pot with limited spices and patience. Its taste is associated with the soil, water and culture of Champaran. The real identity of Champaran mutton is its cooking method. It is not cooked in a pressure cooker, but in an earthen pot. Let us know the method of making it.
Delhi: As soon as the name of Champaran of Bihar comes up, if any dish is discussed first, then it is Champaran Mutton. This is not just a non-veg dish, but the taste of the soil, water and culture here. Champaran Mutton is liked all over the country due to its unique cooking method and limited spices.
How to make Champaran Mutton at home
If you want to make Champaran Mutton at home, then the process is completely different. In this, not too many spices, but the right quantity and patience are most important. For 1 kg mutton, about 800 grams onion, 50 grams garlic and 30 grams ginger are taken. Among the spices, cumin 2 grams, black pepper 1.5 grams, red chili powder 2 grams, coriander powder 1 gram, turmeric and salt are added as per taste. Garam masala includes 2 small cardamoms, 1 large cardamom, 4-5 cloves, a little cinnamon and a little black cardamom. The special thing is that after the garam masala mutton is cooked, it is added while turning off the stove, so that the aroma remains intact.
Real taste cooked in earthen pot
The real identity of Champaran mutton is its cooking method. It is not cooked in a pressure cooker, but in an earthen pot. First onion and all the spices are mixed well in oil. Then oil is heated in the pot and mutton is added. The mouth of the handi is tied with a cloth and cooked on low flame. Water is not added separately, rather the meat is cooked in its own juice of onion and mutton. Cooking on high flame can spoil the taste of mutton, hence it is very important to give time.
According to Ganesh Prasad of Bihar, the water of Champaran and the upbringing there makes the taste of mutton special. The meat here is light and not very heavy. Generally mutton of more than 6-7 kg is not taken, because mutton of higher weight spoils the taste. This balance, limited spices and the tradition of cooking on low flame in an earthen pot makes Champaran Mutton special.
