Champaran Meat (Ahuna Mutton)
Champaran Meat, also known as Ahuna Mutton, is a traditional slow-cooked dish from Bihar. Marinated mutton is sealed and cooked in an earthen pot (ahuna) or handi with spices, garlic, and mustard oil until tender and bursting with smoky, earthy flavors. It’s a festive delicacy often enjoyed with rice or roti.
Shreya Singh
1 month ago
Ingredients
For Marination
Spices
Nutrition Facts (per serving)
- Calories420
- Total Fat28 g
- Saturated Fat9 g
- Cholesterol95 mg
- Sodium720 mg
- Total Carbohydrate12 g
- Dietary Fiber2 g
- Protein32 g
Instructions
- 1 Wash and clean the mutton pieces. Pat dry.
- 2 In a large bowl or earthen handi, add mutton, mustard oil, ginger-garlic paste, sliced onions, whole garlic, yogurt, turmeric, red chili, coriander powder, garam masala, and salt. Mix well so meat is coated evenly.
- 3 Cover the bowl/handi and marinate for at least 1 hour (overnight for best results).
- 4 Once marinated, seal the handi with dough around the lid to trap steam (dum cooking).
- 5 Place the handi on very low flame. Let the meat cook in its own juices for 1–1.5 hours, shaking the pot occasionally to prevent sticking. Do not open frequently.
- 6 Once meat is tender and oil separates, remove from heat. Break the dough seal and stir gently.
- 7 Serve hot with plain rice, jeera rice, or tandoori roti.
Storage Tips
- 1 Store leftover Champaran Meat in an airtight container in the refrigerator for up to 2 days.
- 2 Reheat slowly on low flame, adding a splash of water if needed to prevent dryness.
- 3 Avoid freezing, as mustard oil and onions can alter flavor after thawing.
Pro Tips
- 1 Always use mustard oil for authentic flavor — heat it until it smokes lightly before cooling and using.
- 2 Sealing the handi with dough ensures dum-style cooking and infuses earthy flavors.
- 3 Slow cooking is key — do not rush; the longer it cooks, the richer the taste.
- 4 For extra smokiness, place a hot charcoal inside a small bowl in the handi, drizzle ghee over it, cover immediately for 5 minutes (dhungar method).
