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Champaran meat, also known as ahunahandi 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, garliconionsginger 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. The taste and cooking time depend on the quality of meat

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