Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from 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.It is cooked slowly on a low flame of a wood fire and tossed continuously while cooking.
I have made the same recipe but in a pressure cooker. Follow the steps and try out this delicious delight 😍
Ingredients Needed-
Mutton 800gm
Onion 500gm
Chopped Garlic Ginger 2 Tablespoon
Kashmiri Red Chilli powder 1 tablespoon
Turmeric powder 1/2 tablespoon
Coriander powder 1 tablespoon
Cumin powder 1/2 tablespoon
Chilli powder 1 teaspoon
Sugar
Salt
Coriander leaves stems
Mustard oil 150 ml
2 Bayleaf
3-4 Dry red Chilli
2 Black cardamom
4-5 green cardamom
4-5 clove
2 mace/ javitri
8-10 black peppercorns
3 whole tomatoes
2 whole garlic
Prepared by Satabdi Sengupta
Edited by Satabdi Sengupta
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