Bihar
Champaran mutton
Mutton sealed in a clay pot with whole garlic and mustard oil, slow cooked over coals. Bihar's pride.
150 minTime
44 gProtein each
hotSpice
Make it your way
Grandma's wayClay pot, whole garlic, mustard oil, patience.
The original441kcalsame
44 gproteinsame
4 gfibresame
150minutessame
Classic Champaran mutton.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Mix the mutton with sliced onions, ginger garlic paste, all the powders, curd, salt and mustard oil. Marinate 1 hour.
- 2Put the meat in a clay handi or heavy pot. Push the whole garlic bulbs, whole spices and dried chillies in among the pieces.
- 3Seal the lid with a rope of atta dough. Cook on very low heat, or over coals, for 1 1/2 to 2 hours, shaking the pot now and then without opening.
- 4Break the seal and check the meat is tender. Serve with rice or litti and squeeze the soft garlic cloves over.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.