Champaran Handi Mutton (Ahuna Mutton) in a Clay Pot

Champaran mutton, also called ahuna or handi mutton (चंपारण हांडी मटन), comes from the Champaran region of Bihar. Everything goes into a clay handi raw, the lid is sealed with dough, and the meat cooks slowly in mustard oil and its own juices. There is no stirring. You shake the pot instead.

• Serves 4
• Prep 20 minutes, plus 1 hour to marinate
• Cook 75 to 90 minutes
• Pot 3 L pot with lid

Ingredients

• 500 g mutton on the bone, curry cut
• 400 g onions, thinly sliced
• 1 whole garlic bulb, unpeeled
• 2 tablespoons ginger garlic paste
• 1/2 cup (100 ml) mustard oil
• 1 1/2 tablespoons coriander powder
• 1 tablespoon red chilli powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 bay leaves, 2 black cardamom, 4 cloves, 1 small cinnamon stick, 8 black peppercorns and 3 dry red chillies
• Salt to taste
• Wheat flour dough to seal the lid

Method

1. Put the mutton, onions, ginger garlic paste, all the powdered and whole spices, salt and mustard oil in a large bowl. Mix well with your hands and leave for 1 hour.
2. Move the mixture to the clay pot. Push the whole garlic bulb into the centre. Do not add water.
3. Roll the dough into a rope, press it around the rim and seal the lid.
4. Place the pot on a low flame. After 10 minutes, raise the flame a little, to between low and medium.
5. Every 15 minutes, hold the pot firmly with thick dry cloths and shake it in a circular motion so that nothing sticks to the bottom.
6. Cook for 75 to 90 minutes in all. Switch off, rest the pot for 10 minutes, then break the seal. The onions should have melted into a thick gravy with oil floating on top. If the meat is not tender yet, seal again and cook for 15 more minutes.
7. Squeeze the soft garlic out of the bulb into the gravy, or serve the bulb whole.

Serve with steamed rice, roti or litti.

Clay pot notes

• The pot is heavy and very hot when you shake it. Use thick, dry cloths and both hands.
• Stay at a low to medium flame for the whole cook. Slow heat is what makes the meat tender.
• Rest the hot pot on a wooden board or a dry cloth, never on a wet counter.

A wide pot with a well-fitting lid works best. We use the red clay pot with lid, 3 litre size. Season a new pot before its first cook: the steps are in the care and usage guide.