Champaran meat, also known as Ahuna, handi meat, or batlohi, is a dish with its root in Champaran, a district of Bihar. Meat is marinated in a mix of mustard oil and ghee, garlic, onions, ginger with the paste of spices. The mouth of the handi (earthenware pot) is sealed with kneaded flour.

“Ahuna Mutton Curry” also known as Champaran Mutton – simmered for hours over charcoal in sealed earthen pots. The meat is marinated with onion, crushed ginger-garlic, whole garlic bulb, whole green chilies, freshly made ground spices, turmeric, red chili powder, mustard oil and a bit of ghee to give it that sinful – ready to die for – taste. The mutton is allowed to cook for hours on coal is not stirred by opening the seal and instead shaken with the entire pot from time to time until the meat becomes tender and perfectly succulent. No water is added as the water from mutton and the steam generates inside help the meat cook on its own. The aroma is irresistible.

Serve this delicious mutton curry with rice or any Indian flatbread, and salad. ‘Champaran Meat’ has seized extensive popularity among food lovers.