Champaran meat

Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from the Champaran region of Bihar. Meat is marinated in a mix of mustard oil and ghee, garlic, onions and ginger with the paste of spices. The mouth of the handi (earthenware pot) is sealed with kneaded flour. It is cooked slowly on a low flame of a wood fire and tossed continuously while cooking. The taste and cooking time depend on the quality of meat.^{[1][2][3][4][5]} Champaran Mutton has become popular in various cities like Bangalore, Delhi, Mumbai, Kolkata^[6] and Pune.^[7]

Champaran Meat

Handi 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