You can make the flavorful and fragrant Bihari Champaran Mutton Curry at home. This is a classic recipe to help you along the way:

1. Ingredients: 500 grams of chopped, ideally bone-in, mutton

Two thinly sliced onions

Two tomatoes, cut finely

Two to three slit green chilies

A teaspoon of ginger-garlic paste

1 tsp. cumin powder

One bay leaf

Two to three cloves

A few of green cardamom pods

A one-inch cinnamon stick

One teaspoon of powdered turmeric

Two teaspoons powdered coriander

one teaspoon ground cumin.

One teaspoon red chili powder, or more according to taste

To taste salt

Chopped fresh coriander leaves as a garnish

Cooking oil or ghee

2. Guidelines

Marinate the mutton in step one.

Thoroughly wash the mutton pieces, then remove any extra water.

Combine the salt, turmeric powder, coriander powder, cumin powder, and red chili powder in a basin to marinade the mutton. After thoroughly mixing, let it sit for at least half an hour.

Step 2: Get the curry ready.

In a pressure cooker or heavy-based pan, heat the oil or ghee.

Include the cinnamon stick, cloves, bay leaf, green cardamom pods, and cumin seeds. Cook until fragrant.

Step 3: Include the ginger-garlic paste and onions.

Slicing onions should be added to the pan and sautéed until golden brown.

Include the green chilies and ginger-garlic paste. Continue to sauté for many more minutes until the raw scent goes away.

In the fourth step, cook the mutton by adding the marinated chunks to the pan. Coat the mutton with the onion-spice combination by giving it a good stir.

Cook the mutton over medium-high heat until it begins to take on some color and brown.

Step 5: Add Tomatoes: Fill the pan with chopped tomatoes. Stir well and heat until the tomatoes are tender and the masala begins to separate from the oil.

Step 6: Simmer or Pressure Cook: Fill the pressure cooker with enough water to cover the mutton chunks. Once the mutton is tender, close the cover and pressure cook for four to five whistles.

If cooked in a pan, thin the gravy to the desired consistency by adding water as required. Once the mutton is soft and well cooked, cover and simmer over low heat. To avoid burning, stir from time to time.

Step 7: Check for Seasoning: After the mutton has cooked, check for seasoning and taste-test to adjust the salt and spices.

Step 8: Complete and Serve: Add freshly chopped coriander leaves as a garnish.

Serve hot paratha, flatbread, or steaming rice with Bihari Champaran Mutton Curry.

3. Advice: Vary the quantity of red chili powder to suit your tolerance for heat.

Towards the end of cooking, add a spoonful of yogurt or cream for a deeper taste.

For deeper tastes, let the mutton marinade longer.

Enjoy making and eating this traditional mutton curry from Bihari Champaran at home!