India’s Best Meat Champaran


India’s Best Meat Champaran Mutton/ Ahuna mutton

India's Best Meat Champaran

Champaran mutton is India’s Best meat Champaran Mutton.

Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran,a district of Bihar.

Needed spices:-

  • 3 dried red chillies
  • 3 green chillies
  • 4-5 black peppercorns
  • 3-4 green cardamom
  • 1 cinnamon
  • 2 black cardamom
  • 4-5 laung
  • ¾ tsp coarse saif
  • 1 tej patta
  • 3 tsp Corrinder powder
  • 2 tsp jeera powder
  • 1 tsp red chilli powder
  • 1 tsp kashmiri red chilli powder
  • 5 tsp salt
  • 1 tsp haldi powder

Cooking method:-

1. Marinating the mutton : in a mixing bowl, take the mutton, sliced onion, crushed ginger-garlic, and green chillies and mix well. Add chilli powder, salt, turmeric powder, garam masala, peppercorns, and the bay leaf and the half of the mustard oil. Mix well and keep aside for 15-20 minutes.

2. Cooking the mutton: Marinated mutton in an earthen pot and seal it properly with the dough or clay. Put the pot on low flame and cook for an hour. Shake the pot occasionally to mix the mutton properly.

3. Garnishing and serving: Open the lid of the pot and stir the mutton. Add ghee before serving and garnish with fresh corrinder leaves and ginger.

Origin of Champaran meat 

Bihar’s non vegetarian cuisine is a delectable realm dominated by traditional and rustic style mutton & chicken delicacies.

Among the wide of the nonveg dishes, the one dish that has been winning the hearts of the meat lovers across the country is the Champaran Meat.

The name suggests the belief that this rustic one pot delicacy with its roots in Ghorasharan, Bihar got popularised in and around Champaran.

With its taste and texture profile, it is one of the star dishes of the state.

At many places it is known as Ahuna mutton or Handi mutton.
As per the traditional recipe, thoroughly mutton pieces are marinated in grated onion ,green chillis, garlic and assortment warming spices, salt and mustrad oil an is then place inside a clay pot called handi.

The vessel is then sealed with a clay lid that has a tiny hole in it for the steam to escape. Just like all other dishes this recipe too undergoes some variation across regions with in the state.

One was Patna’s old Champaran Meat house and the other was motihaari’s house.The first place is the most celebrated one because their version of the Ahuna or Champaran mutton flavoured with their secret inhouse spice mix is truly delicious.




4 thoughts on “India’s Best Meat Champaran”

  1. Aditta says:

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  2. Rajib says:

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