Champaran Meat (Ahuna Mutton from Bihar)

Ahuna or handi meat comes from the Champaran district of Bihar. Everything goes raw into a clay pot – meat, whole garlic bulbs, onions, mustard oil and spices – the lid is sealed with dough and it cooks slowly over coals.

A heavy cast-iron pot with a tight lid works well at home. Serve with rice or roti.

• Serves 4
• Prep 20 min
• Marinate 60 min
• Cook 120 min
• gluten-free · dairy-free · Spicy
• Famous in Bihar

Ingredients

• 1 kg mutton or goat on the bone, in pieces
• 120 ml mustard oil
• 3 onions, sliced
• 3 whole garlic bulbs, top cut off (plus 1 tbsp garlic paste)
• 1 tbsp ginger paste
• 2 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Whole spices: 2 bay leaves, 2 black cardamom, 4 green cardamom, 6 cloves, 1 tsp peppercorns, 3 cm cinnamon, 4 dried red chillies
• 1½ tsp salt
• Atta dough to seal the lid (optional)

Method

1. Mix the meat with all ingredients – oil, onions, garlic bulbs, pastes, powders, whole spices and salt. Marinate 1 hour.
2. Put everything in a heavy pot (clay or cast iron). Close the lid tightly – seal the edge with a rope of dough if you like.
3. Cook on medium heat for 10 minutes, then on the lowest heat for 1½–2 hours. Shake the pot every 20 minutes instead of opening it.
4. Open, check that the meat is very tender and the masala thick, and serve with the soft roasted garlic cloves.

Tip: No water is added – the meat cooks in its own juices and the oil.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.