Champaran meat

Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran,[1][2][3][4][5]a district of Bihar. Meat is marinaded in a mix of mustard oil and ghee, garlic, onions, ginger with the paste of spices. [1][2][3][5] The mouth of the handi (earthenware pot) is sealed with kneaded flour.[1] [2][3][4] It is cooked slowly on a low flame of a wood fire and tossed continuously while cooking.[1][2][3][4][5] The taste and cooking time depend on the quality of meat.[1][2][3][4][5]

Champaran Meat

Alternative names	Ahuna, Handi Meat, Batlohi
Course	Main dish
Place of origin	India
Region or state	Champaran, Bihar
Serving temperature	Hot
Main ingredients	Chicken , Mutton, Indian Spices
Ingredients generally used	Ghee, Mustard Oil, Curd, Onions, Ginger, Dried fruit
Variations	Many
Similar dishes	Mutton Curry, Chicken Curry
Cookbook:

References

1. S, Priyadershini (29 November 2019). "Champaran meat curry now shines as a regional delicacy across Bihar". The Hindu.
2. Pioneer, The (13 February 2018). "Champaran's Mutton Handi picks up local delight in Capital City". The Pioneer.
3. "मटकी वाले मटन में क्या है ख़ास?". BBC News. 18 May 2017.
4. "Street Food ज़ायकाः आफताब और राजेश हज़ारों साल पुराने तरीके से मिट्टी के बर्तन में पकाते हैं 'अहुना मटन'". News18 India. 27 October 2018.
5. Verma, Rahul (24 February 2018). "The elusive Champaran meat!". The Hindu.