Mutton Champaran
29-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 kg mutton (bone-in pieces preferred)
2 medium onions, thinly sliced
1 large tomato, finely chopped
2 tbsp garlic paste
1 tbsp ginger paste
1 cup thick yogurt
1/2 cup mustard oil (traditional flavor enhancer)
3-4 green chilies, slit (adjust to taste)
Whole Spices
2-3 bay leaves
4-5 green cardamoms
2-3 black cardamoms
6-8 cloves
1-2 cinnamon sticks
1 tbsp cumin seeds
1 tsp black peppercorns
Ground Spices
1 tbsp red chili powder
1/2 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp garam masala
Salt to taste
Fresh coriander leaves for garnish
Equipment
Clay pot with a lid (for traditional flavor and slow cooking)
Instructions:
Marinate the Mutton
In a large bowl, mix the mutton pieces with yogurt, garlic paste, ginger paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Ensure all pieces are well coated.
Cover and let it marinate for at least 1 hour. For best results, marinate overnight in the refrigerator.
Prepare the Clay Pot
Heat the mustard oil directly in the clay pot on low heat. Traditionally, mustard oil gives the dish a smoky aroma and earthy flavor, so let it heat until it smokes slightly.
Add whole spices (bay leaves, cardamoms, cloves, cinnamon, cumin seeds, and black peppercorns) and sauté until aromatic.
Cooking the Mutton
Add the sliced onions and cook until golden brown. Then add the chopped tomato and cook until soft and pulpy.
Add the marinated mutton to the clay pot, stirring well to coat the pieces with the spiced oil and vegetables.
Cover the pot with its lid and seal the edges with dough (or a heavy lid) to trap the steam and flavors. If using dough, make sure it’s sealed tightly.
Cook the mutton on a low flame for about 2-3 hours. Check occasionally, stirring gently to prevent sticking.
Final Touches
Once the mutton is tender and the oil separates from the gravy, add garam masala and slit green chilies.
Garnish with fresh coriander leaves before serving.
Serving Suggestion
Serve Mutton Champaran hot, straight from the clay pot for authenticity, with naan, roti, or steamed rice to soak up the flavors.
Enjoy the tender, spicy flavors that come alive through this slow-cooking process!
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