Mutton Champaran
Mutton Champaran is a slow-cooked dish using marinated mutton and spices sealed in a pot for deep flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mutton (cut into medium pieces) | 1 | Kilogram |
| Onion (finely sliced) | 4 | Count |
| Garlic (minced) | 10 | Clove |
| Ginger (grated) | 2 | Inch |
| Green Chili (slit) | 4 | Count |
| Yogurt (whole milk based) | 200 | Grams |
| Mustard Oil (for marination) | 100 | Milliliters |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tbsp |
| Red Chili Powder | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Bay Leaf | 2 | Count |
| Cinnamon Stick | 1 | Inch |
| Cloves | 4 | Count |
| Black Cardamom | 2 | Count |
| Water (for cooking) | 250 | Milliliters |
Instructions
- In a large bowl, mix mutton with yogurt, mustard oil, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Marinate for at least 2 hours.
- In a heavy-bottomed pot, heat some mustard oil and add bay leaf, cinnamon stick, cloves, and black cardamom. Sauté for a minute.
- Add sliced onions, minced garlic, grated ginger, and slit green chilies to the pot. Cook until onions are golden brown.
- Add the marinated mutton to the pot and mix well with the onion mixture. Cook on high heat for 10 minutes, stirring occasionally.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 1.5 to 2 hours, stirring occasionally.
- Add water to the pot, stir well, and continue to cook on low heat until the mutton is tender and the oil separates from the gravy.
- Check seasoning and adjust salt if necessary. Serve hot with rice or bread.
Prep
- Marinate mutton for at least 2 hours
Kitchen equipment
Heavy-bottomed PotTight-fitting Lid