Mutton Kunna gosht is a dish from Chiniot, near Lahore in the Pakistan. The term ‘Kunna’ originates from the round based clay pot in which this di...
- PREP TIME: 20 minutes
- COOK TIME: 300 minutes
- SERVINGS: 8 persons
- ½ to ¾ cup oil
- 2 lbs mutton, preferably leg meat cut medium-sized
- 1 teaspoon turmeric
- 1 teaspoon freshly grated ginger
- 1 teaspoon chopped garlic
- 1 teaspoon chili powder
- ½ to 1 teaspoon crushed red chili
- 2 large onions, sliced
- Salt to taste
- Ingredients 2: (for freshly ground garam masala)
- ½ teaspoon peppercorns (sabit kali mirch)
- 1 teaspoon coriander seeds
- 2 to 3 green cardamom (choti elaichi)
- 1 black cardamom (bari elaichi)
- 1 cinnamon stick (daal chini)
- ¼ to ½ teaspoon cloves
- ¼ teaspoon ground mace (Jawetri)
- ¼ teaspoon ground nutmeg (Jaifal)
- ¾ teaspoon black cumin
- 1 teaspoon white cumin.
- Ingredients 3:
- ½ cup milk
- 3 tablespoon flour
- 1. Heat oil in a large pot.
- 2. Add mutton, turmeric, ginger, garlic, chili powder, crushed red chili, onions and salt.
- 3. Braise the meat on high heat for 15-20 minutes, stirring constantly.
- 4. Add 4-5 cups of water (based on the amount of water required) and let the meat simmer for 3-4 hours.
- 5. In the meanwhile ground black pepper, coriander seeds, green cardamom, black cardamom, cinnamon stick, cloves, mace, nutmeg, black cumin and white cumin.
- 6. Once the meat is tender, add the ground masala and sauté for a few minutes.
- 7. Add a little water if required.
- 8. Stir well, and then add flour dissolved in milk to the curry.
- 9. Let the curry cook on a low flame for another 1 ½-2 hours, until the meat falls off the bone.
- 10. Garnish with chopped cilantro, green chili and lemon wedges. Serve with hot naan.
Notes:Cooking Kunna on low heat is essential for the melt-in-the-mouth texture of the meat..