Kick off your weekend with a burst of flavor with our 'Champaran Mutton' recipe, also called Ahuna or Handi Meat. This rich and hot meal from Bihar is ideal for a #FuntasticFriday, adding a wonderful touch to your weekend banquet!

CHAMPARAN MUTTON

Components

750 grams mutton, cut into 2-inch pieces on the bone
Spice mix
1 1/2 tbsps coriander seeds
1 tbsp cumin seeds
18-20 black peppercorns
10 cloves
20-25 green cardamoms
4-5 black cardamoms
1/2 tablespoon fennel seeds
1 blade of mace
2 pieces of stone flower
1/4 cup puffed lotus seeds
6-7 dried red chillies, stemmed
2 star anise
1/2 tsp poppy seeds
A small piece of nutmeg
Salt to taste
Mutton
1 cup mustard oil
4 large onions, sliced
3-4 green cardamoms
3-4 cloves
2 bay leaves
1 inch cinnamon
2 black cardamoms
1 star anise
2 tablespoons Kashmiri red chilli powder
1 tablespoon coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
2 tbsps ginger-garlic paste
2-3 green chillies, slit
6-7 dried red chillies, stemmed
2 whole garlic pods
Refined flour dough as needed
Fresh coriander sprigs for garnish
Phulkas for serving

Method

1. Heat a nonstick pan. Add coriander seeds and cumin seeds and dry roast for 30 seconds.
2. Add black peppercorns, cloves, green cardamoms, black cardamoms, fennel seeds, mace, stone flower, lotus seeds, dried red chillies and star anise and sauté for 3-4 minutes or till fragrant.
3. Include poppy seeds, nutmeg and sauté for 30 seconds.
4. Transfer on a plate and enable to cool.
5. Heat a little pan. Include mustard oil and allow to smoke. Set aside to cool down.
6. Transfer the roasted mix in a grinder jar, add salt and grind to fine powder.
7. Take mutton in a bowl. Add onions, green cardamoms, cloves, bay leaves, cinnamon, black cardamoms, star anise, Kashmiri red chilli powder, coriander powder, cumin powder, turmeric powder, 2 tbsps prepared spice mix, ginger-garlic paste and mix well.
8. Add salt and 1/2 cup mustard oil and blend well. Reserve to marinate for 6-8 hours.
9. Pre-heat the oven at 160 ⁰ C.
10. Add green chillies, dried red chillies and garlic pods and mix well.
11. Include mustard oil in earthenware pot and include marinaded mutton on top.
12. Drizzle remaining mustard oil on top.
13. Seal the pot with refined flour dough, make a hole on one side for the steam to leave and position in the preheated oven.
14. Cook for 1 hour 15 minutes. Hold the pot with a fabric duster from both the sides and shake after every 15 minutes.
15. Seal the hole and reserve for 10-15 minutes.
16. Garnish with coriander sprig and serve hot with phulkas.

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