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Champaran Mutton - By Chef Rabindra Kumar
Champaran Mutton is a dish cooked slowly over charcoal fire, incorporating whole spices, freshly ground spices, and a whole garlic bulb.
Champaran Mutton is a dish cooked slowly over charcoal fire,
incorporating whole spices, freshly ground spices, and a whole garlic bulb.
It's notable for being prepared without the use of water, allowing the meat to
cook in its own juices along with those released by onions. Maintaining a low
flame and sealing the pot during cooking are crucial steps.
Ingredients:
- Mutton - 1 kg
- Onion - 600 gm
- Mustard Oil - 200 ml
- Whole Garlic - 4 pcs
- Ginger Garlic Paste - 100 gm
- Dry Red Chilli - 6 pcs
- Green Chilli - 6 pcs
- Black Cardamom - 5 pcs
- Cinnamon - 2 pcs
- Bay Leaves - 5 pcs
- Coriander Powder - 70 gm
- Jeera Powder - 30 gm
- Red Chilli Powder - 50 gm
- Kashmiri Chilli Powder - 50 gm
- Salt - To taste
- Turmeric Powder - 20 gm
- Curd - 200 gm
Method:
1. Wash the mutton thoroughly and marinate it with curd, turmeric
powder, salt, and mustard oil.
2. Slice the onions and green chillies, and add ginger garlic paste to
them.
3. Place an earthen pot on a low flame. Add oil and ghee to it.
4. When smoke is visible, add the ground spices and bay leaves.
5. Add the whole garlic bulbs and sliced onions to the pot.
6. Add the marinated mutton along with the spices, and seal the pot.
7. Cook for at least 1 hour until the mutton is tender.
8. Garnish with seasoning and serve with lachcha parantha.
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