CERES FOODS India's Bihari Champaran Ahuna Handi Mutton Masala Simmer Sauce Ahuna Handi Mutton Masala Mutton Cooking Paste Curry Paste Curry Mix, 200 gm

Very easy to prepare. Clear instructions. Ultimate taste.

Nice, do try

Marinated 1kg mutton with 2tsp of Coriander powder, 1tsp of Jeera powder, ½tsp of Turmeric powder, ½tsp of Chilli powder, 1tsp of oil and 4tbsp of curds. Kept overnight in the fridge. Added 5tsp of oil in a pressure cooker. Sauted the marinated mutton. Added the champaran mutton paste and water. Pressure cooked on a high flame for 1 whistle. Lowered the flame and cooked for 25minute. For best taste. Keep the cooked dish overnight in the fridge and heat and have it the next day.

Beware! The spice concoction comes in a paste form and it does not lead to traditional Ahuna Mutton of Champaran Style. It gives then preparation a dark red look similar to Laal Maas from Rajasthan and tastes the same if you use Desi Ghee too. It is too spicy to be Champaran Mutton which is mildly spiced with sweet, buttery taste. This packet is a little bit on the strong flavoured choice of spices. The most we could muster from its preparation is that the Mutton was cooked like dhaba style Laal maas.

I am not here to disappoint you people. It can be appreciated by many of us who use this specific taste in their kitchen. But I am sorry to say the taste is totally different from that of champaaran mutton ( a famous bihari cuisine). It is good in taste if you are fond of different taste of mutton curry. But as a bengali, I can't appreciate the taste. Wr are fond of mutton curry and can platedd it in different ways. I am totally disappointed. I am not criticising but just want to say it doesn't goes well with bengali taste bud.