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 marinated 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]
References
- ↑ 1.0 1.1 1.2 1.3 1.4 Champaran meat curry now shines as a regional delicacy across Bihar. The Hindu(29 November 2019).
- ↑ 2.0 2.1 2.2 2.3 2.4 Champaran's Mutton Handi picks up local delight in Capital City. The Pioneer(13 February 2018).
- ↑ 3.0 3.1 3.2 3.3 3.4 मटकी वाले मटन में क्या है ख़ास?. BBC News(18 May 2017).
- ↑ 4.0 4.1 4.2 4.3 Street Food ज़ायकाः आफताब और राजेश हज़ारों साल पुराने तरीके से मिट्टी के बर्तन में पकाते हैं 'अहुना मटन'. News18 India(27 October 2018).
- ↑ 5.0 5.1 5.2 5.3 The elusive Champaran meat!. The Hindu(24 February 2018).