Mutton Kunna
The name Kunna means clay pot in Punjabi. Originated from the Chiniot district in the state of Punjab Pakistan; Kunna is a heavy meat dish that is made with several spices and tender mutton. The dish is served with hot naan and is enjoyed heartily throughout the subcontinent.
Ingredients
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- Mutton1 kilogram
- Ghee1 cup
- Onion, sliced2 – 3
- Ginger garlic paste1 tablespoon
- Red chili powder1 teaspoon
- Kashmiri red chili powder1 teaspoon
- Ground turmeric1 teaspoon
- Coriander seeds1 teaspoon
- Saltto taste
- Ground Cumin1 tablespoon
- Wateras per need
- Yoghurt½ cup
- Mace, crushed½ teaspoon
- Nutmeg, crusheda pinch
- Garam masala1 tablespoon
- Cardamom powdera pinch
-
- All-purpose flour2 tablespoons
- Water2 tablespoons
-
- Ghee1 cup
- Royal cumin seeds1 teaspoon
Preparation
- Heat the Ghee in a large pot over medium flame and sauté the onions until they become translucent.
- Add the mutton and stir fry until it changes its color.
- Add the ginger garlic paste and stir.
- Add the red chilli powder, Kashmiri chilli powder, ground turmeric, coriander seeds, salt, ground cumin and stir well.
- Add the water and bring to boil. Cover the lid, cook over a low flame for 15 minutes until the meat is tender.
- Add the yogurt and mix thoroughly.
- Take 2 tablespoons of flour, dilute it with water, add it in the gravy and stir again.
- Add the crushed mace, nutmeg, cardamom powder and garam masala. Stir well and cover the lid. Simmer for 10 minutes again.
- For Tarka: Heat the ghee in a frying pan. Add royal cumin seeds, and sauté until they make a crackling sound.
- Now pour this tarka on the gravy.
- Enjoy! Please give us your feedback in the comments below.
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