Mutton Kunna

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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
Mutton Kunna

INGREDIENTS

  • 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

DIRECTIONS

  • 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..
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