| Prep Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 kg mutton
- 6 tbsp ginger garlic paste
- 1/2 cup Mustard Oil
- 1 tsp Garam masala powder
- 1 tbsp turmeric powder
- Wheat dough (atta, to seal the vessel)
- 750 gm onions, sliced
- 2 tbsp Kashmiri Mirch
- 2 garlic whole
- 1 tbsp coriander powder
- 2 tbsp Degi mirch
- 2 inch Cinnamon Sticks
- 2 tbsp Lemon Juice
- 150 gm yoghourt
- 1 tsp fennel powder
- 8 black peppercorn
- 1 bay leaf
- 10 cloves
- 1 tsp cumin powder, roasted
- 4 tsp Cumin seeds
- Salt - to taste
Ingredients
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Instructions
- Start by marinating the mutton with all the species in ¾ cup of mustard oil, excluding the onions. Keep it aside for at least 1 hour or overnight.
- Add the remaining oil and put the onions in a big bottom saucepan or earthen pot. Toss it at a low flame until its colour changes to a golden brown. Add the mutton, place the lid on and start sealing the edges using the dough.
- Cook the mutton at a low flame and increase the flame gradually from low to medium. Let the mutton cook for 40-45 minutes at least.
- After 45 minutes, take off the dough seal and check if the mutton is cooked properly. If the oil used is floating on the upper layer, it means the mutton is well-cooked and tender.
- Before serving, garnish the mutton with coriander leaves. Your home-cooked Champaran Mutton is ready to serve.
Recipe Notes
If you are craving the delicious restaurant-like Champaran Mutton, try out this easy recipe of Champaran Mutton this Holi and surprise your mutton-loving family with this favourite delicacy. Make sure you share your version of Champaran Mutton with us on Instagram using #MadeWithLicious, we’d love to see you enjoying this dish.