Champaran Meat Recipe || Ahuna Mutton

champaran meat

Champaran Meat is prepared in earthen pot or thick bottom pan on low flame and without adding water. The meat is tendered with the juices of mutton and onion. Also, Champaran is famous for its meat dishes so let’s see how to make Champaran Meat.

Ingredients NameIngredients Qty.Ingredients NameIngredients Qty.
Mutton1 kgTurmeric Powder1 tsp
Onion finely sliced3/4  kgDegi Mirchi Powder1 tsp
Garlic crushed4-5Kashmere Mirchi P1 tsp
Ginger Garlic paste4 tbspSaunf Powder1 tsp
Lemon Juice2 tbspGaram Masala1 tsp
Green Chilli sliced3-4Cloves8-10
Green corianderOne bunch choppedBlack Pepper Pwdr1 tsp
Green cardamom5-6Garam Masala1 tsp
Black cardamom2-3Oil 1/2  cup
SaltTo tasteDesi Ghee2 tbsp


  • In a bowl marinate the mutton by adding half of the oil and curd,  sliced onions, crushed ginger garlic paste whole garlic, whole green chilli, turmeric powder, curd chilli powder, cashmere mirch, Saunf powder, Black pepper powder, roasted roasted cumin powder and keep aside for at least 1 hour.
  • In an earthen pot or thick bottom pan heat the oil and ghee add sliced onion to fry light brown. Add bay leaf, green cardamom, black cardamom, cumin seeds, cinnamon stick, cloves and salt to taste saute.
  • Add marinated mutton in pan to cook on low flame for one hour and stir.
  • Now seal the lid of pan with wheat dough and let it tender on low flame for 35-40 minutes. As soon as the meat is tendered   the oil will be separated.
  • Mix the garam masala and serve hot by garnishing it with chopped coriander, sliced green chilli.
  • Add water to this like around 1 bowl to make thick consistency as water is released from onion and meat naturally.

Your Champaran Meat is ready to be served you can enjoy it with Litti and Heavy Chulha roti. Also you can serve it along with tamatar ke chutney.

Also, read Paneer LababdarDal Makhni, and Rajma Masala
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