The essence of Bihari food rests in keeping the Ahuna Mutton recipes straightforward. An outstanding cuisine may be created by using simple components slowly and patiently. Ahuna mutton or the well-known Champaran meat curry are two examples. Ahuna, the clay pot used to prepare this mutton curry, is in charge of giving the spices a distinctive flavor. Some of the distinctive qualities of this delicacy include the pot’s flavor and aroma as well as that one garlic bulb.
However, the method of production was the main factor in its protracted confinement to Ahuna and its surrounding regions. The approach lacked the subtlety of a well-run kitchen. Since it has gained popularity across the nation, particularly in Patna, the capital of Bihar, crowds are now common outside eateries that specialize in this cuisine.
How Is Mutton From Ahuna Made?
A gift from Nepal, where the preparation is a little different, is Ahuna mutton. To prepare it, you must marinade the mutton in mustard oil with spices, onions, and other seasonings before cooking it for an hour inside a sealed Ahuna or handi that cannot be used again. Create a little air passageway in the object to allow for airflow. This dish may be prepared on a gas or wood burner. One thing to keep in mind is that the amount of time required for cooking varies on the type of goat utilized (around an hour for six kilograms of the goat).
What makes Ahuna Mutton Recipe unique?
Ahuna Mutton Recipe is unique in its blend of spices and cooking method. The use of a variety of aromatic spices such as coriander, cumin, cinnamon, and cardamom, combined with coconut, tamarind, and jaggery, creates a unique and flavorful taste. Additionally, the cooking method involves slow-cooking the meat in its own juices, resulting in a tender and succulent dish that is packed with flavor. The use of traditional earthenware pots for cooking also adds to the unique flavor and texture of the dish.
What are some common mistakes to avoid when making Ahuna Mutton Recipe?
Here are some common mistakes to avoid when making Ahuna Mutton:
Not using the right cut of meat: The key to making tender and flavorful Ahuna Mutton is to use the right cut of meat. Always use a cut of mutton that is suitable for slow cooking, such as the shoulder or leg.
Not marinating the meat: Marinating the meat for at least 30 minutes before cooking can help tenderize the meat and infuse it with flavor. Make sure to marinate the meat in a mixture of yogurt, spices, and vinegar for best results.
Overcooking the meat: Overcooking the meat can make it tough and dry. Make sure to cook the meat until it is tender and falls off the bone, but avoid cooking it for too long.
Not frying the onions properly: Frying the onions until they are golden brown is an important step in making Ahuna Mutton. If the onions are not fried properly, the dish may lack flavor.
Not using enough spices: Ahuna Mutton is a spicy dish, and it’s important to use the right amount of spices to achieve the perfect balance of flavors. Make sure to follow the recipe and adjust the spice levels to suit your taste.
Not letting the dish rest: After the Ahuna Mutton is cooked, it’s important to let it rest for at least 10-15 minutes. This allows the flavors to meld together and makes the meat more tender.
By avoiding these common mistakes, you can make a delicious and flavorful Ahuna Mutton that will be a hit with your family and friends.
What are some common side dishes served with Ahuna Mutton Recipe?
Ahuna Mutton is a rich and flavorful dish that is often served with a variety of side dishes that complement its spicy and tangy flavors. Here are some common side dishes served with Ahuna Mutton:
Sali Par Edu: Sali Par Edu is a popular Parsi breakfast dish that consists of crispy potato straws, topped with a spicy tomato and onion masala, and an egg cooked to your liking.
Steamed Rice: Steamed rice is a simple and classic side dish that pairs well with Ahuna Mutton. The plain rice helps balance out the spicy flavors of the dish.
Roti or Naan: Roti or Naan are Indian flatbreads that can be served with Ahuna Mutton. They help soak up the rich gravy and add a comforting element to the meal.
Kachumber Salad: Kachumber salad is a simple and refreshing salad made with chopped cucumbers, tomatoes, onions, and coriander, dressed with lemon juice and salt. It helps cut through the richness of the mutton and adds a fresh element to the meal.
Raita: Raita is a yogurt-based side dish that is seasoned with spices and herbs. It helps cool down the heat from the spicy Ahuna Mutton and adds a creamy element to the meal.
Pickles and Chutneys: Pickles and chutneys are a popular accompaniment to Indian meals. They add a burst of tangy and sweet flavors to the meal and can be used to enhance the flavors of the mutton.
These are some common side dishes that are served with Ahuna Mutton. You can also experiment with other side dishes that you think will complement the flavors of the dish.
What are some common variations of the Ahuna Mutton Recipe?
Ahuna Mutton is a popular Parsi dish made with tender mutton pieces cooked in a spicy onion and tomato-based gravy. Here are some common variations of the Ahuna Mutton recipe:
Keema Ahuna Mutton – In this variation, minced mutton is used instead of mutton pieces to make the dish. The cooking process and spices remain the same.
Vegetarian Ahuna Mutton – For this variation, soy granules or TVP (textured vegetable protein) can be used as a substitute for mutton. The cooking process and spices remain the same.
Potato Ahuna Mutton – This is a variation where the mutton pieces are replaced with potato chunks. The cooking process and spices remain the same, but the potatoes need to be boiled separately before adding to the gravy.
Chicken Ahuna – Chicken can be used instead of mutton to make Ahuna Chicken. The cooking process and spices remain the same, but the cooking time will be shorter as chicken cooks faster than mutton.
Lamb Ahuna – Lamb can be used instead of mutton to make Lamb Ahuna. The cooking process and spices remain the same, but the cooking time may vary depending on the tenderness of the lamb.
Fish Ahuna – This is a variation where fish is used instead of mutton. The cooking process and spices remain the same, but the fish needs to be added towards the end of the cooking process as it cooks faster than mutton.
These are some common variations of the Ahuna Mutton recipe that you can try depending on your preferences and dietary requirements
Ahuna Mutton Recipe Nutritional Value
The nutritional value of Ahuna Mutton can vary depending on the specific recipe and ingredients used. However, here is a general overview of the nutritional value of Ahuna Mutton based on a recipe that serves 4 people:
- Calories: Approximately 400-500 calories per serving
- Protein: Approximately 20-25 grams per serving
- Fat: Approximately 20-25 grams per serving
- Carbohydrates: Approximately 15-20 grams per serving
- Fiber: Approximately 2-3 grams per serving
- Sodium: Approximately 400-500 milligrams per serving
It’s important to note that Ahuna Mutton is a high-calorie and high-fat dish due to the use of mutton and the rich gravy made with spices and oil. However, it can still be a nutritious part of a balanced diet when enjoyed in moderation and paired with healthier side dishes, such as steamed vegetables or a simple salad. If you’re concerned about the nutritional content of Ahuna Mutton, you can also try making healthier substitutions, such as using leaner cuts of meat, reducing the amount of oil used, or adding more vegetables to the recipe.
Ahuna Mutton Recipe | Ahuna Mutton | Ahuna Handi Mutton
Equipment
- 1 cooking spud
- 1 Bowl
- 1 One nonstick frying pan
- 1 Blender
- 1 Earthen pot
Ingredients
For making Ahuna mutton gram masala
- 1.5 Tbsp CORIANDER SEEDS
- 1.5 Tbsp CUMIN SEEDS
- 2 Tbsp BLACK PEPPER CORNS
- 2 Tbsp CLOVES
- 20-22 Piece GREEN CARDAMOM
- 10-12 Piece BLACK CARDAMOM
- 1 Tbsp FENNEL SEEDS
- 2 Piece MACE
- 1 Small handful STONE FLOWER
- 10-12 Piece FOX NUTS
- 7-8 Piece WHOLE RED CHILLIES
- 1 Tbsp POPPY SEEDS
- ½ Piece NUTMEG
- 1 A large pinch SALT
For making Ahuna mutton recipe
- ½ Cup MUSTARD OIL
- 1 Kg MUTTON
- 1.5 Tbsp KASHMIRI RED CHILLI POWDER
- 2 Tbsp SPICY RED CHILLI POWDER
- 1 Tbsp CORIANDER POWDER
- ½ Tbsp TURMERIC POWDER
- 1 Tbsp CUMIN POWDER
- 2 Tbsp GARAM MASALA (FRESHLY MADE)
- 3-4 Piece WHOLE RED CHILLIES
- 1 Inch CINNAMON
- 4-5 Piece BLACK PEPPER CORNS
- 3-4 Piece GREEN CARDAMOM
- 1 Piece BLACK CARDAMOM
- 1-2 Piece BAY LEAF
- 3 Tbsp GINGER GARLIC PASTE
- 3-4 Piece GREEN CHILLIES
- 500 Gram ONIONS (SLICED)
- 1 Handful FRESH CORIANDER
- 1 Handful SALT
- 2 Piece WHOLE GARLIC
- FRESH CORIANDER (CHOPPED) (for garnish)
Instructions
Making Ahuna Mutton Recipe Garam Masala
- Set a pan on medium heat, and heat it well.
- Further add all the spices in order leaving the poppy seeds and nutmeg powder, lower the flame and toast the spices until they are aromatic.
- Further, add the poppy seeds, just toast briefly along with the other spices for a few minutes and transfer over a plate to cool down.
- Once cooled transfer in a grinding jar, along with, grated nutmeg & salt, and grind to make a fine powder.
- Your homemade garam masala is ready. You can use it in any Indian cuisine & uplift its flavor.
Making Ahuna Mutton
- Mustard oil is very important for making this recipe, as that’s how it gets its unique flavor, so start by first heating the mustard oil and heating it well until smokes appear.
- Further switch off the flame and let the oil cool down to room temperature.
- Now divide the oil into 60:40 parts, 60% oil will be used in marinating the mutton and the remaining 40% will be used in putting in the handi.
- As this is a one-pot recipe, everything needs to be added to all ingredients and mixed properly with the mutton.
- The Ahuna mutton also gets its unique flavor because of the utensil and the way it’s cooked, we are using an earthen pot, so now add the remaining 40% of mustard oil in the handi and just swirl so the handi gets coated well.
- Now add the marinated mutton onto the handi and cover it with a lid and seal the edges with the dough.
- Make a small hole using a toothpick to allow to escape the excess steam to build in while cooking.
- Set a sigdi, by adding burning coal, and make sure when you keep the handi for mutton to cook the coal should not be burning hot instead it should be very low as the mutton needs to be cooked on very low heat for at least an hour, so if the heat of the sigdi will be too much, you’ll end up burning the mutton.
- As the mutton will be cooked for one hour with a closed lid, you have to shake the handi carefully every 15 minutes intervals to mix well, make sure to shake the handi using a cloth.
- After cooking for an hour, remove the handi from the sigdi and allow the mutton to depressurize naturally for 10-15 minutes.
- Once depressurized, check for the doneness of the meat, by opening the lid carefully. By now the mutton shall be cooked properly and would be tender, if not, you can simply cover it with lid and cook on low flame until tis cooked and tender.
- Your mutton Ahuna is ready, garnish with freshly chopped coriander leaves, and serve hot with chapati.
Video
Notes
- If you want the mutton to be tender, prefer using lamb that weighs below 10 kg. •
- The real taste of the Ahuna mutton recipe comes by using mustard oil and cooking it in an earthen pot over a sigdi.
- You can also use a gas stove to cook but make sure the flame needs to be at its lowest temperature.
Making Ahuna Mutton Recipe Step by Step
1. Set a pan on medium heat, and heat it well.
2. Further add all the spices in order leaving the poppy seeds and nutmeg powder, lower the flame and toast the spices until they are aromatic.
3. Further, add the poppy seeds, just toast briefly along with the other spices for a few minutes and transfer over a plate to cool down.Â
4. Once cooled transfer in a grinding jar, along with, grated nutmeg & salt, and grind to make a fine powder.
5. Your homemade garam masala is ready. You can use it in any Indian cuisine & uplift its flavor.
6. Mustard oil is very important for making this recipe, as that’s how it gets its unique flavor, so start by first heating the mustard oil and heat it well until smokes appear
7. Further switch off the flame and let the oil cool down to room temperature.
8. Now divide the oil into 60:40 parts, 60% oil will be used in marinating the mutton and the remaining 40% will be used in putting in the handi.
9. As this is a one-pot recipe, everything needs to be added to all ingredients and mixed properly with the mutton.
10. The Ahuna mutton also gets its unique flavor because of the utensil and the way it’s cooked, we are using an earthen pot, so now add the remaining 40% of mustard oil in the handi and just swirl so the handi gets coated well.
11. Now add the marinated mutton onto the handi and cover it with a lid and seal the edges with the dough.
12. Make a small hole using a toothpick to allow to escape the excess steam to build in while cooking.
13. Set aside, by adding burning coal, and make sure when you keep the handi for mutton to cook the coal should not be burning hot instead it should be very low as the mutton needs to be cooked on very low heat for at least an hour, so if the heat of the side will be too much, you’ll end up burning the mutton.
14. As the mutton will be cooked for one hour with a closed lid, you have to shake the handi carefully every 15 minutes intervals to mix well, make sure to shake the handi using a cloth.
15. After cooking for an hour, remove the handi from the sigdi and allow the mutton to depressurize naturally for 10-15 minutes.
16. Once depressurized, check for the doneness of the meat, by opening the lid carefully. By now the mutton shall be cooked properly and would be tender, if not, you can simply cover it with a lid and cook it on low flame until tis cooked and tender.
17. Your mutton Ahuna is ready, garnish with freshly chopped coriander leaves, and serve hot with chapati.
