 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 |
| This article is part of the series on |
| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
Champaran meat, also known asahuna,handi meat orbatlohi, is a dish with its root from theChamparan region ofBihar. Meat is marinated in a mix of mustard oil and ghee,garlic,onions andginger with the paste of spices. The mouth of thehandi (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]
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