What To Cook This Weekend
When it comes to weekends, we all need special cuisine to enjoy and relish the best-cooked food. To continue the tradition and soothe your craving, here searched the most consumed recipe - Champaran Mutton Curry.
Mutton is glorious for all the non-vegetarians in all its forms — roasted, stewed, grilled, bhuna, curry — but some people prefer to eat different district cuisines.
Champaran Mutton Curry is a local and popular dish of Bihar, popularly known as Ahuna Meat o Baltohi. It is cooked on slow fire in an earthen pot on coal flame using a variety of whole spices. Chef Ja Jai Sinha of Treehouse Hotel, Club & Spa knows the art of making this one-pot mutton curry.
Ingredients:
Onion Paste – 3 cups
Coriander powder – 2 tbsp
Garam masala – 1tbsp
Degi Mirch – 2 tbsp
Turmeric powder – 2 tsp
Ginger Garlic paste – 2 tbsp
Cumin seeds – 2 tsp
Star Anise – 1
Green Cardamom – 3-5 pods
Mace – 2
Bay leaves – 2
Cinnamon stick – 1 inch
Black cardamom – 1 pod
Clove – 2-4 buds
Black pepper – 4-8
Dry Red Chili – 2-4
Garlic – 2 bulbs whole
Mutton (Ahuna Meat / Batlohi) – 1 kg
Mustard Oil – 2 cups
Mix all the above ingredients well with your hands and allow the mixture it to rest for 35 minutes.
On the other hand, add half cup mustard oil in an earthen pot and swirl it around the pot to make it greasy. Now add salt to the prepared mixture and mix it well. Then put the ready mixture into the pot and cover it with the lid. Seal the pot lid with flour dough. This recipe needs to be slowly cooked on coal-flame or wood-fire. Now put it on flame and cook for 60 minutes.
After an hour, remove the pot from the fire and open the seal cautiously. As you open the pot, you will smell the divine aroma of Mutton Champaran Curry.
Chef Ja Jai Sinha of Treehouse Hotel, Club & Spa
(poonam@businessworld.in)
