Garam Masala and Champaran Mutton

Full Written recipe for Champaran mutton
Prep time: 20-25 minutes
Cooking time: 1 hour
Serves: 4-5 people

Points

• • If you want the mutton to be tender, prefer using lamb that weigh below 10 kg.
• • The real taste of the Champaran mutton comes by using the mustard oil and cooking it in earthen pot over a sigdi.
• • You can also use gas stove to cook but make sure the flame needs to be at its lowest temperature.

Homemade garam masala

Ingredients:

• CORIANDER SEEDS 1.5 TBSP
• CUMIN SEEDS 1.5 TBSP
• BLACK PEPPER CORNS 2 TSP
• CLOVES 2 TSP
• GREEN CARDAMOM 20-22 NOS.
• BLACK CARDAMOM 10-12 nos.
• FENNEL SEEDS 1 TBSP
• MACE 2 NOS.
• STONE FLOWER SMALL HANDFUL
• FOX NUTS 10-12 NOS.
• WHOLE RED CHILLIES 7-8 NOS.
• POPPY SEEDS 1 TBSP
• NUTMEG 1/2 NOS. (GRATED)
• SALT A LARGE PINCH

Method:

• Set a pan on medium heat, heat it well, further add all the spices in order leaving the poppy seeds and nutmeg powder, lower the flame and toast the spices until they are aromatic.
• Further add the poppy seeds, just toast briefly along with the other spices for few minutes and transfer over a plate to cool down, once cooled transfer in a grinding jar, along with, grated nutmeg & salt, grind to make a fine powder.
• Your homemade garam masala is ready. You can use in any Indian cuisine & uplift its flavour.

Champaran mutton

Ingredients:

• MUSTARD OIL 1/2 CUP

• KASHMIRI RED CHILLI POWDER 1.5 TBSP
• SPICY RED CHILLI POWDER 2 TSP
• CORIANDER POWDER 1 TBSP
• TURMERIC POWDER 1/2 TSP
• CUMIN POWDER 1 TSP
• GARAM MASALA 2 TBSP (FRESHLY MADE)
• WHOLE RED CHILLIES 3-4 NOS.
• CINNAMON 1 INCH
• BLACK PEPPER CORNS 4-5 NOS.
• GREEN CARDAMOM 3-4 NOS.
• BLACK CARDAMOM 1 NO.
• BAY LEAF 1-2 NOS.
• GINGER GARLIC PASTE 3 TBSP
• GREEN CHILLIES 3-4 NOS. (SLIT)
• ONIONS 500 GRAMS (SLICED)
• FRESH CORIANDER BIG HANDFUL
• SALT TO TASTE
• MUTTON 1 KG
• WHOLE GARLIC 2 NOS.
• FRESH CORIANDER A SMALL HANDFUL (CHOPPED) (for garnish)

Method:

• Mustard oil is very important for making this recipe, as that’s how it gets its unique flavour, so start by first heating the mustard oil and heat it well until smokes appear, further switch off the flame and let the oil cool down to room temperature, now divide the oil in 60:40 parts, 60% oil will be used in marinating the mutton and the remaining 40% will be used in putting in the handi.
• As this is a one pot recipe, everything needs to be added and mixed properly with the mutton.
• The Champaran mutton also gets its unique flavour because of the utensil and the way it’s cooked, we are using earthen pot, so now add the remaining 40% of mustard oil in the handi and just swirl so the handi gets coated well.
• Now, add the remaining ingredients, that is, powdered spices, whole spices, ginger garlic paste, green chillies, onions and mix it well with mutton.
• Now add the marinated mutton in the handi and cover it with a lid and seal the edges with the dough. Make a small hole using a toothpick to allow to escape the excess steam build in while cooking.
• Set a sigdi, by adding burning coal and make sure when you keep the handi for mutton to cook the coal should not be burning hot instead it should be very low as the mutton needs to be cooked on very low heat for at least an hour, so if the heat of the sigdi will be too much, you’ll end up burning the mutton.
• As the mutton will be cooked for one hour with closed lid, you have to shake the handi carefully in every 15 minutes interval to mix well, make sure to shake the handi using a cloth.
• After cooking for an hour, remove the handi from the sigdi and allow the mutton to depressurize naturally for 10-15 minutes.
• Once depressurized, check for the doneness of the meat, by opening the lid carefully. By now the mutton shall be cooked properly and would be tender, if not, you can simply cover it with lid and cook on low flame until tis cooked and tender.
• Your mutton Champaran is ready, garnish with freshly chopped coriander leaves, serve hot with chapati.