Head Chef Sukhi Ram Mahto of Barahi Jungle Lodge brings the bold, earthy flavors of Chitwan to the table with his signature dish, Mutton Pakku. Grounded in traditional cooking methods and slow-simmered to perfection, this dish celebrates the depth of mustard oil, fragrant spices, and tender mutton. The result is a rich yet balanced flavor profile that reflects the soul of jungle cuisine, where patience, authenticity, and simplicity take center stage.

Ingredients (For Mutton Pakku – 500 g mutton)

• 500 g mutton, cut into pieces
• 2–3 tablespoons mustard oil
• 4–6 dried red chilies
• 8–10 garlic cloves
• One 2-inch piece of ginger, crushed
• 2 medium onions, sliced
• 2 tomatoes, chopped
• 2–3 green chilies, slit
• 1 teaspoon salt (or to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• A small handful of fenugreek (methi) leaves

Method for Mutton Pakku

• Heat the mustard oil in a deep pan until it just begins to smoke.
• Add the dried red chilies, garlic, ginger, and onions. Saute until the onions turn golden brown.
• Add the mutton and cook, stirring occasionally, until the pieces are browned on all sides.
• Stir in the tomatoes, green chilies, turmeric, salt, garam masala, cumin, and coriander powder, mixing well to coat the meat evenly.
• Add a small amount of water, cover, and let the mutton simmer over low heat until tender and deeply flavorful.
• Finish by garnishing with fresh fenugreek leaves.

To Serve

Serve hot with steamed rice or roti for an authentic jungle-style dining experience.

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