Rajiv Kumar Singh/ New Delhi

A dish rarely gets its name from a place. Champaran Mutton is an exception. The delicious one-pot mutton dish gets its name from the historic region of Champaran, Bihar, from where Mahatma Gandhi launched his first movement against the British during India's struggle for freedom.

How did Champaran Mutton become famous in India and abroad within two decades?

It's not for nothing that the short film Champaran Mutton has reached the semi-finals of Oscar's Student Academy Award.

Champaran Mutton being cooked

Those who have relished this uniquely cooked meat dish would vouch for its taste and they would walk any distance to grab a bite of this succulent and flavourful mutton dish.

Champaran district is a Bhojpuri-speaking area that falls under the Tirhut division of Bihar. 

It was here that Mahatma Gandhi launched his first Satyagraha in 1917 after returning from South Africa.

The Champaran Satyagraha led by Gandhi was a farmers’ uprising that took place in the Champaran district against the cultivation of indigo they were forced into by the British and were not paid the price for.

Gopal Kushwaha, owner of Old Champaran Meat House in Patna, claims that he was the first to open a shop named Champaran Meat House in 2014. Later, many more shops selling this traditional dish opened in other parts of the State.

This dish is also sold under the name of Champaran Meat or Ahuna Mutton across India and abroad.

Champaran meat is also known as Ahuna, Handi meat or Batloi. This is a combination of soil and mutton.

Champaran meat served in a restaurant

It is said that this famous dish was first made in Champaran district of Bihar. This dish became so famous in Champaran district that it started being available at every intersection of Champaran. 

To make this delicious dish, you need meat (as desired), onion, garlic (whole), red chili (whole), bay leaf, ginger-garlic paste, salt, coriander-turmeric powder, chili, and garam masala powder, garam masala (whole), Mustard oil, fennel powder, cinnamon, cumin, black pepper cloves, coriander leaves along with curd (as per taste).

All these ingredients are mixed in an earthen pot, close the pot with a lid, and leave it to cook on a medium flame for one and a quarter of an hour. 

Champaran Mutton being cooked

The lid of the earthen pot is closed with kneaded dough. The meat cooks slowly in its juices and the aroma of spices permeates the pieces. The mud also plays its role in adding a special flavour to it.

This chemistry of soil and mutton makes this mutton dish special. Its lid is not opened at any time during the cooking process.

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One can occasionally remove the vessel from the fire and shake its contents for better mixing up.