Indian mutton (1 kg cut into medium pieces – note: remove 80 per cent fat and keep only 20 per cent)
Mustard oil – 4 tablespoons (2 tablespoons for greasing and 2 tablespoons lukewarm)
8 medium-sized onions, roughly diced
1 full bulb or 20-25 pods garlic, diced
2 inches ginger, diced
2-3 green chilies (In Bihar people use at least 5 to 6)
1 tbsp Peppercorn crushed
1 tbsp whole cumin or jeera
1 tsp carom seeds or ajwain
1 tsp fennel seeds or saunf
4-5 green cardamom
1-inch cinnamon, broken into small pieces
3-4 bay leaves
2-3 Dry red chillies
4 tbsp coriander powder
2 tbsp cumin powder
1 tbsp turmeric powder
1 tbsp red chili powder (for heat)
1 tbsp garam masala powder
Salt as per taste
1 small piece of charcoal
1 small spoon of ghee (for smoking)
1. Take a clay pot and grease all sides and the bottom with 2 tablespoons of mustard oil.
2. Place the mutton pieces in the clay pot along with onion, garlic, ginger and mix it properly using hand applying some pressure. Do this for around 5 minutes for the juices to mix well.
3. Then add all the spices (whole and powder) and mix well. Once done, add the 2 remaining tablespoons of mustard oil (lukewarm) and mix well.
4. Cover and rest the marinaded mutton for at least 30 to 40 minutes.
5. Now place the clay pot on a stove. Cover (preferably seal with dough) and cook for 45 minutes on low flame. Don’t add any water as the mutton will cook in its own juice.
6. Every 15 minutes, shake the clay pot from the top to avoid mutton from sticking to the base of the pot.
7. After 45 minutes, remove the cover and check the mutton. By now, it will be almost done. If the onions are still not mushy, mash them slightly in the gravy using a spatula.
8. Add a little water based on your preferred consistency (I don’t add water at all).
9. Cook the mutton for another 20 minutes without the cover and keep checking so that it does not stick to the base of the pot.
10. Switch off the gas. Now place a piece of burning charcoal in a small plate and place inside the clay pot. Pour a spoon of ghee on it and cover for 10 minutes. Let the mutton take the charcoal smoke flavour.
11. After 10 minutes take the plate out and let the mutton rest for 5 minutes and then serve (we like to have Champaran Mutton with rice, naan or parantha).