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A rustic and robust mutton curry from the heart of Bihar, slow-cooked to perfection in mustard oil with a bounty of onions that melt into a luscious, dark gravy. This authentic recipe features a whole head of garlic that becomes meltingly soft, adding a unique depth of flavor to the fall-off-the-bone tender meat.
For 4 servings
Marinate the mutton. In a large bowl, combine the mutton pieces, ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp of mustard oil. Mix thoroughly to coat. Let it marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Temper the spices. Heat the remaining mustard oil in a heavy-bottomed pot or pressure cooker over high heat until it just begins to smoke. Reduce the heat to medium, then add the bay leaves, dried red chilies, cinnamon stick, cloves, peppercorns, and both black and green cardamoms. Sauté for 30-40 seconds until fragrant.
Caramelize the onions. Add the thinly sliced onions and a pinch of salt to the pot. Cook, stirring frequently, for 20-25 minutes. Be patient and allow the onions to turn a deep golden brown. This 'bhunai' (roasting) process is crucial for the gravy's signature dark color and rich flavor.
Sear the mutton and spices. Add the marinated mutton to the pot. Increase the heat to high and sear for 8-10 minutes, stirring continuously, until the mutton is well-browned on all sides. Reduce the heat to medium, add the remaining turmeric, red chili powder, coriander powder, cumin powder, and salt. Sauté for 3-4 minutes until the spices are fragrant and oil begins to separate from the masala.
Add tomatoes and slow cook. Stir in the chopped tomatoes and slit green chilies. Cook for 5-7 minutes until the tomatoes soften and integrate into the masala. Add the whole garlic head and 2 cups of hot water. Stir well, scraping any browned bits from the bottom of the pot.
Cook until tender. For the pot method, bring to a boil, then reduce heat to low, cover tightly, and simmer for 90-100 minutes until the mutton is tender. For the pressure cooker method, secure the lid, cook on high for 1 whistle, then reduce heat to low and cook for 20-25 minutes. Let the pressure release naturally.
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A rustic and robust mutton curry from the heart of Bihar, slow-cooked to perfection in mustard oil with a bounty of onions that melt into a luscious, dark gravy. This authentic recipe features a whole head of garlic that becomes meltingly soft, adding a unique depth of flavor to the fall-off-the-bone tender meat.
This bihari recipe takes 125 minutes to prepare and yields 4 servings. At 961.24 calories per serving with 67.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and serve. Once cooked, open the lid. Carefully remove the whole garlic head. Squeeze the soft, cooked cloves out of the skin back into the curry and discard the skin. Stir the garlic pulp into the gravy. Add the garam masala and ghee, and simmer for 5 more minutes. Garnish with fresh coriander leaves. Let the curry rest for 20 minutes before serving for the flavors to meld.
Replace mutton with bone-in chicken to make 'Champaran Chicken'. Reduce the cooking time to 30-40 minutes in a pot or 10-12 minutes in a pressure cooker.
Add 2-3 large potatoes, peeled and quartered, along with the mutton to make a heartier 'Aloo Gosht' version of the curry.
For a spicier curry, increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the other powdered spices.
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The heme iron found in mutton is highly bioavailable, meaning it's easily absorbed by the body. This helps in preventing iron-deficiency anemia and boosts energy levels.
Spices like turmeric (containing curcumin), ginger, and garlic have potent anti-inflammatory compounds that can help reduce chronic inflammation in the body.
The combination of onions, garlic (containing allicin), and various spices provides a range of antioxidants and compounds that help strengthen the immune system.
It's a rich, calorie-dense dish. While it offers benefits like high protein and iron from mutton and anti-inflammatory properties from spices, the high amount of oil and red meat means it should be enjoyed in moderation as part of a balanced diet.
One serving of Bihari Mutton Curry contains approximately 850-950 calories, depending on the fat content of the mutton and the exact amount of oil used.
The deep, dark color comes from the extensive browning (bhunai) of the onions. It's crucial to caramelize them slowly and patiently until they are a rich, dark brown, which forms the base of the gravy.
Yes, a pressure cooker significantly reduces the cooking time. After the 'bhunai' process, pressure cook for about 20-25 minutes on low heat after the first whistle. This will make the mutton very tender.
It pairs wonderfully with steamed rice, which soaks up the rich gravy. It also goes well with Indian breads like roti, paratha, or naan. A simple side salad of sliced onions and lemon wedges complements the dish perfectly.
For the most authentic Bihari flavor, mustard oil is essential due to its pungent and unique taste. However, if you don't have it or dislike the flavor, you can substitute it with ghee or any neutral vegetable oil. The taste profile will be different but still delicious.