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When it comes to the cuisine of Bihar, the authenticity lies in keeping recipes simple. Slow cooking and patience with basic ingredients can lead to an extraordinary dish. An example is the famous Champaran meat curry or Ahuna mutton. Ahuna is the earthen pot used to make this mutton curry and is responsible for bringing a distinct taste in the spices. The taste and smell of the pot and that one bulb of garlic are some of the specialties of this delicacy. But the way of making it was the reason it stayed within the borders of Champaran and neighbouring areas for a long time. The method did not involve the sophistication of an organised kitchen. Now that it's popular across the country and especially in the capital city of Bihar, Patna, it's usual to see crowds around the restaurants dedicated to this dish.
How Is Champaran Mutton Made?
Ahuna mutton is a gift from Nepal where the method is slightly different. To make it, you need to marinate the mutton with spices, onions, and other ingredients in mustard oil and cook for an hour inside the sealed ahuna or handi which cannot be reused. Make a small hole in the utensil for the passage of air. You can make this dish both on wood fire and on gas stoves. One thing that should be kept in mind is that the duration of cooking depends on the kind of goat used (around an hour for six kilograms goat).
Where and how to try Ahuna Mutton?
Places like Old Champaran Meat House in Patna or restaurants in areas like Motihari are best to try this. The dish has become extremely popular and could be found in areas like Janakpuri in Delhi. Chapattis would be ideal companions for Ahuna mutton. A more authentic way could be eating it with mudhi, litti or sattu puri. Once served, the aromas fill the air and of course the taste is irresistible.
No matter the place where Ahuna mutton has been prepared, it will be scrumptious because of the flavourful spices and earthen taste to it.
