Ahuna !

Champaran mutton

Champaran is a district in Bihar which is close to Nepal and north of Bihar.

Popularly known for the farmer uprising in 1917 .. the first Satyagrahi movement led by Gandhi against British indigo plantation owners, happened in Champaran.

That  and then there is Champaran mutton or ‘ मटका गोश्त’ a traditional speciality of Champaran which gives it its rightful place on the map of India. 

अहुना or मटका गोश्त as it is called is cooked on slow wood fire in a matka if you really want to cook it the vintage style.

Otherwise our good old LPG and a heavy bottomed तसला ( cauldron) with a lid would do. 

 I vouch for Champaran mutton.Its the quickest. You just mix up the spices, put it on flame n done. It is  absolutely finger licking and smacky in taste. I’d love it if you try this age old

‘बिहार बिसेस’!

Ahuna Mutton recipe (my version) (1/2 kg meat)

For garam masala mix

Dhaniya 2 spoons

Jeera 1 spoon 

Dalchini 1 inch PC

Nutmeg 1/4th 

Mace 1 PC

1 black cardamom 

5-6 laung 

4-5 small elaichi. 

Roast for a minute n grind coarsely

For onion marinade mix 

Hf kg onion, sliced 

Red chilli powder 

Salt

Haldi 

Garam masala (that we prepared earlier)

Broken dhaniya seeds 2 spoons 

dahi 3-4 tbsp. 

gg paste 1 big spoon.

hot mustard oil. 1/2 cup (that is smoked)

Mix, almost knead it together. Then mix half kg mutton. knead again. (Optional let it marinate for 30 minutes)

In the pot. (Off the heat) Put 2-3 whole garlic bulbs and 2-3 tej patta. Pour some smoking hot mustard oil on it. Let it sizzle. Put the mutton onion mix. Add half cup water.  Seal the pot. And put on dum. If, using gas burner, put the claypot on the tawa, not on direct heat. Let it simmer for an hour. Check on it. Shut it and let it simmer. It should take abt 1.5 to 2 hours to get completely done. Depending on the amount and mutton quality. Keep checking every 20-30 minutes. 

Done!

L

Recipe credit:

‘The Kitchen Script’ Barnali Rath. Food Vlogger.