#muttonrecipe #champaranmutton #champaranmeat #handimutton #ahunamutton #biharimutton #chefaman

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, and 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 generated 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.

Today we are making Champaran Mutton but our technique will be different and since we are not going to use Clay Pot for making Champaran Mutton, what will we use then and how will we cook the mutton.
All your questions will be answered in this video.

Ingredients for making Champaran Mutton at Home

Mutton - 500 gms
Onions - 5
Ginger - 1 small
Garlic - 20 pcs
Green Chillies - 3

Whole Spices
Jeera - 1 tsp
Kali Mirch - 1 tsp
Laung - 4
Hari Elaichi - 4
Javitri - Zara si
Dal Chinni - 1 choti
Chakri Ful - 1

Powder Masale
Haldi Powder - 1/2 tsp
Kashmiri Lal Mirch - 2 tsp
Dhaniya Powder - 2 tsp
Namak - 1 tsp
Meat Masala - 1 tbsp
Kasuri Methi - 1 tsp

Sarso Ka Tel - 3 Karchi

Tez Patta - 3
Khadi Lal Mirch - 4
Pathar Ke Ful - 2 tsp ( optional )

Dhaniya Patti - zara si


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