Mutton Kunna- Chinyoti style
Mutton Kunna-Chinyoti style
Mutton Kunna or Kunna Gosht is believed to be originated from a small city in Chiniot in Punjab, Pakistan, also popularly consumed in India. It is a meat dish that is authentically slow-cooked with several masalas in a claypot. What makes Kunna Gosht different from the other meat delicacies is its distinct flavour and aroma, owing to its cooking method.I find the flavour of Kunna Gosht quite similar to Nihari but it is more refined and aromatic. Kunna Gosht is usually cooked with Mutton/Lamb so that it gives a melt in the mouth experience. I recall a place called Nihari Inn in Karachi which used to serve Kunna Gosht and it was one of their delicacies. This recipe has alot of spices but it is worthwhile putting in all the effort into this dish.Kunna can be eaten with hot Naans or Rotis and should be garnished with lots of ginger and green chillies. You may use corriander and lemons to garnish it as well.
Equipment
- Claypot/Handi
Ingredients
- 1/2 kg Mutton/Goat/Lamb
- 2 Onions Finely sliced
- 1.5 tbsp Ginger & Garlic Paste
- 1 tbsp Chopped Green Chillies
- 1/2 cup Oil
- 1/2 cup Yogurt Well beaten
- 1 tsp Cumin seeds
- 1 tsp Red Chilli Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Corriander Powder
- 1/2 tsp Tumeric Powder
- 2 tsp Garam Masala Powder Use 1 tsp during cooking the meat and the other 1tsp when the gravy is ready
- 1/4 tsp Green Cardamom Powder (Elaichi Powder)
- 1/4 tsp Nutmeg Powder
- 1/2 tsp Carom Seeds (Ajwain) Grind to form a powder
- Salt According to taste
- 3 cups Water
- 1.5 tbsp Flour/Atta
Garnishing
- Ginger Julienne cut as required
- Green Chillies As required
Instructions
- Heat oil in your Handi and fry the onions until light golden
- Add the ginger & garlic paste and the chopped green chillies and give it a stir
- Now add the meat and fry it well for about 5 minutes
- When the meat turns brown add all the spices (remember to keep aside 1 tsp of Garam Masala Powder for later)
- Stir the meat well with the spices
- Now add the water and cover the Handi, let the meat cook on medium heat for about 1 hour
- After an hour, check the meat and it should be tender. (If your meat is not tender add water (1 cup) and let it cook for a few more minutes)
- Add the yogurt and mix well on high flame for about 2-3 minutes
- Now add the remaining 1tsp of Garam Masala powder, for more aroma you can add a pinch of the Nutmeg powder as well
- Now take half a cup of water and add the flour/atta and stir well to form smooth mixture
- Add this mixture to the gravy and stir well
- Now cover the Handi and let it sit on low to medium flame for about 2-3 minutes or until the oil floats on the surface
- Garnish with ginger and sliced green chillies
- Serve with hot Naans or Rotis
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