Watch चम्पारण का आहुना मटन नहीं चखा तो मांसाहारी होने का क्या फायदा | Bihari Matka mutton recipe by Ashish in New Channel | Channify

Champaran is famous for its nonvegetarian dishes. Ahuna mutton which cooked in a clay pot at a very low flame for a long time becomes a signature dish here. Due to cooking in the clay pot, It becomes so digestive, that it is digested in 3-4 hours. Traditionally it is cooked on charcoal's flames and shook the pot to complete stirring process to make very delicious mutton curry. By which you believe that the hard work done in making this is appropriate. So let's get started an amazing dish from Bihari cuisine, the legendary Ahuna Mutton from Champaran. Cooking Steps: For this recipe, I am using one kilogram of mutton. We need the same amount of onion i.e. 1 kg. 100 grams of garlic cloves, 50 grams of Ginger. We have to pound the ginger garlic and grind it roughly. We need a utensil in which we could mix mutton with spices. Add onion slices, Add crushed ginger garlic, Add 2-3 garlic bulbs, Add 4-5 red chilies whole, Add 2-3 green cardamoms, Add 8-10 peppercorns, Add 8-10 cloves, Add 2-3 black cardamoms, Add 2 inches cinnamon sticks, Add one tablespoon of cumin, One tablespoon of cumin powder, one tablespoon of coriander powder, One teaspoon of turmeric powder, One teaspoon of garam masala powder, Red chilli powder as per taste, one tablespoon of Kashmiri chili powder, Half tablespoon of fennel powder, Add half cup of of preheated mustard oil, Mix well. Add salt as per taste, Add quarter cup pre heated mustard oil in a clay handi. Spread the oil around the inside wall of handi. Add mutton masala which we have mixed in the handi. Roll little dough into a rope shape. Place the dough rope around the opening of handi. Press the clay lid above rope and seal it. Remove the excess of dough from the edge. Handi is well sealed and ready to go for cooking. I am placing an iron ring on a tray to hold burning coal. Pour burning coal within the ring. Place a metallic stand on the center. Put the handi above the metallic stand carefully. Put a few coal pieces above the lid. Within 2-4 minutes, steam comes out penetrating the dough. Cook for 10 minutes in this position. Now remove handi from the stand, Spread coal from the center to reduce heat. Place hand at the same position and cook for another 20 minutes, After 20 minutes remove coal from the lid. Cover the opening with aluminum foil. Hold the handi from the top and shake it so that spice may mingle and reposition inside. Place the handi at the same position once again and put heated coal on the lid. Cook for another 20 minutes. Remove the coal and let's open it. Slice the dough sealing from a sharp object. Let's check it from inside. Ahuna mutton is cooked well, looking tender and juicy. Serve hot and enjoy with your favorite slice of bread. Garnish it with chopped coriander. Follow my facebook page- https://www.facebook.com/chefashishkumar1 Follow me at Instagram https://www.instagram.com/ashish10283/ #muttonchamparan #ahunamuttonrecipe #handimuttonrecipe