Ahuna Mutton

Marinated Mutton
Ahuna mutton has been trending for some time as the most popular non vegetarian dish from Bihar. Ahuna mutton originates from Champaran district of Bihar. It’s also called Champaran meat or Handi meat or Batholi. It’s very rustic in nature and unlike other mutton curries, you don’t have to babysit it. I tried it for the first time last weekend and was very impressed with the outcome.


A guest post by my husband

Mutton – 1 Kg (With bones. Have 1-2 Nalli piece, it helps add to the gelatinous texture of the final product)
Onions – 750 g sliced
Mustard Oil – 150 ml
Ginger Garlic paste-3 tbsp
Garlic cloves-2
Dhania powder – 2 Tbsp
Jeera powder – 1 Tbsp
Kashmiri Lal Mirch powder – 1.5 Tbsp
Black peppercorns – 12
Cloves -4
Small Cardamom -5
Large Cardamom-2
Bay Leaf-2
Cinnamon Stick-1 inch
Green chilies- 3-4
Dry red chilies- 4
• Heat mustard oil to smoking point and let it cool
• To sliced onions add GG paste, all whole and dry spices, 125 ml oil and mix well
• Add mutton to the above and massage well for 10 minutes
• Leave the marinate for 1 hour
• In an earthen pot, add remaining oil and spread it across the whole surface area. This will convert the mitti ki handi into a nonstick cookware.
• Fill the Handi with marinated mutton
• Now put the lid on Handi and secure it with dough. This step is very important.
• On medium to low flame, cook for 20 minutes
• Now shake the pot
• Now on a very low flame cook for another 75 minutes. You can also put the pot on a Tawa at this stage on low heat
• Your mutton should be ready now. Let it seat for 10 minutes.
• Remove the dough with help of knife and be very careful. It will be extremely hot.
• You can garnish with fresh coriander
• Bon appetite!

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