Champaran Mutton

Ingredients

• Mutton: 1 kg
• Onions: 500g, sliced
• Garlic: 2 whole pods
• Ginger-Garlic Paste: 3 tbsp
• Whole Spices:: Cardamom, cloves, cinnamon, bay leaf, red chilies
• Spice Powders:: Turmeric, chili, coriander, cumin
• Mustard Oil: 1 cup
• Salt: to taste

Instructions

1. 1

   In a large bowl, mix mutton with all the ingredients: sliced onions, pastes, whole spices, powdered spices, salt, and mustard oil. Marinate for 1 hour.

2. 2

   Transfer the entire mixture into an earthen pot (handi).

3. 3

   Seal the mouth of the handi with dough.

4. 4

   Cook on very low heat (traditionally on charcoal embers) for about 1.5 to 2 hours.

5. 5

   Shake the handi occasionally. The mutton cooks in its own juices and the moisture from the onions.

6. 6

   Break the seal and serve hot.