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Champaran Mutton By Chef Harpal Singh Sokhi

Champaran Mutton

Champaran Mutton is a unique mutton curry from Bihar. Chef Harpal Singh Sokhi shares the recipe for this one-pot meat dish.
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Cooking Time

45 Min

Meal Type


Preparation Time

10-15 Min



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  • For Chamaparan Mutton

    • 500 gm mutton

    • salt to taste

    • 1 tsp turmeric powder

    • 2 tsp red chilli powder

    • 1 tsp garam masala

    • 1 tsp crushed black pepper

    • 1 tsp cumin powder

    • 1 tsp coriander powder

    • 1 tbsp ginger paste

    • 1 tbsp garlic paste

    • 1 cup curd

    • 2 tbsp coriander seeds

    • 1/2 tsp cumin seeds

    • 7-8 tbsp mustard oil

    • 3-4 chopped onions

    • 2-3 green chillies

    • 1 while garlic

    • 1 cinnamon stick

    • 2-3 tbsp mustard oil

    • 1 tsp fennel seed powder

    • water as required


  1. 1

    Marinate the mutton with salt, turmeric powder, red chilli powder, garam masala, crushed black pepper, cumin powder, coriander powder, ginger and garlic paste and curd and keep aside.
  2. 2

    In a pan, dry roast coriander seeds and cumin seeds and crush them in a mortar & pestle.
  3. 3

    Heat mustard oil in a clay pot and add chopped onions, green chillies, whole garlic, cinnamon stick, marinated mutton, crushed coriander & cumin seeds, and fennel powder.
  4. 4

    Add some more mustard oil and water to the pot, put the dough on the edges and seal the pot with a lid. Cook the mutton on low flame for 45 minutes.
  5. 5

    Remove the dough on the edges, open the lid and serve the Champaran Mutton.

Champaran Mutton is a unique mutton curry from Bihar that is made in a pot made of clay. All the ingredients and mutton pieces are cooked in one earthen pot on a slow flame. The mouth of the pot is sealed with dough similar to what is done in ‘dum’ dishes. 

The slow cooking ensures that the mutton becomes tender and the flavours all the spices and ingredients are released in the curry.

The tender, spicy, and delectable Champaran Mutton is a must have when you are visiting Bihar. 


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