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A rustic Bihari classic, this mutton is slow-cooked in a sealed clay pot. Its deep, smoky flavor comes from pungent mustard oil, whole spices, and the meat's own juices, resulting in incredibly tender, fall-off-the-bone mutton in a rich, dark gravy.
For 4 servings
Marinate the Mutton
Layer the Ingredients in the Pot
Seal the Pot for 'Dum' Cooking
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A rustic Bihari classic, this mutton is slow-cooked in a sealed clay pot. Its deep, smoky flavor comes from pungent mustard oil, whole spices, and the meat's own juices, resulting in incredibly tender, fall-off-the-bone mutton in a rich, dark gravy.
This bihari recipe takes 120 minutes to prepare and yields 4 servings. At 793.76 calories per serving with 56.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Mutton
Rest and Serve
After layering the mutton in the pot and before sealing, place a small steel bowl on top of the mutton. Add a piece of red-hot charcoal to the bowl, pour half a teaspoon of ghee over it, and immediately cover the pot. Let it sit for 5 minutes, then remove the bowl and seal the pot as instructed. This imparts a traditional smoky flavor.
Replace mutton with bone-in chicken pieces. Follow the same process but reduce the total cooking time to 45-50 minutes.
Reduce the amount of red chili powder and green chilies, and use a milder whole red chili variety like Kashmiri.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton provides heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
The dish is rich in ingredients like garlic, ginger, and onions, which are known for their immune-boosting properties and can help the body fight off infections.
The recipe uses a blend of spices like turmeric, cloves, and cinnamon, which contain powerful anti-inflammatory compounds and antioxidants that support overall health.
The best cut is bone-in meat from the shoulder (dast) or leg (raan). The bones and marrow add immense flavor and richness to the gravy during the slow cooking process.
While you can adapt it for a pressure cooker (cook on low heat for 5-6 whistles), you will miss the unique flavor and texture that comes from the 'dum' or slow-cooking method in a sealed pot. The traditional method allows the meat to cook in its own juices, which is key to the authentic taste.
This usually happens if the pot's seal was not airtight, allowing steam to escape and condense, or if the onions used had an unusually high water content. Ensure a perfect seal and use the recommended 2:1 mutton-to-onion weight ratio.
It is a rich and indulgent dish, high in protein from the mutton but also high in fat and calories due to the meat and generous use of oil. It's best enjoyed in moderation as part of a balanced diet. The array of spices used does offer various health benefits.
A single serving of Champaran Mutton contains approximately 550-650 calories, depending on the fat content of the mutton and the exact amount of oil absorbed.
Mustard oil has a high smoke point and a unique pungent, sharp flavor that is the hallmark of Bihari cuisine, especially this dish. Substituting it with another oil will significantly alter the authentic taste profile.