Chinoti Kunna Gosht

Mutton Kunna is a classic, mouthwatering dish from Pakistani Food Recipes, loved across the country for its rich, comforting flavors.

This hearty mutton curry comes from the Chiniot region in Punjab and gets its name from the traditional clay pot (called “kunna”) in which it’s slow-cooked to perfection.

What makes Mutton Kunna so special? Tender mutton pieces melt in your mouth after hours of slow cooking, creating a thick, luscious gravy packed with aromatic spices.

The clay pot adds a unique earthy aroma that you just can’t get any other way — it’s what makes every bite feel extra special and traditional.

This delicious meat dish is a favorite at weddings, family gatherings, and festive occasions, often served straight from the clay pot with hot naan or roti.

The authentic version by Chef Zakir captures that true, scrumptious taste everyone craves — full of deep flavors, perfect thickness, and pure comfort.

If you’re looking to try a true gem of Pakistani cuisine, this Chef Zakir Mutton Kunna recipe is a must-try. Get ready for a satisfying, finger-licking experience that brings the warmth of Punjabi traditions right to your table!

Ingredients

  • Mutton shank with bones (6-8 large pieces) 1-1/2 kg
  • Oil ½ cup
  • Garlic paste 3 tbsp
  • Ginger paste 3 tbsp
  • Red chili powder 4 tsp
  • Salt 1 tsp
  • Yogurt 4 tbsp
  • Cumin 2 tbsp
  • Aniseed 2 tbsp
  • Black pepper 2 tbsp
  • Dry ginger 2 tbsp
  • Black cardamom 2tbsp
  • Cloves 1 tbsp
  • Nutmeg 1 tsp
  • Mace 1 tbsp
  • Flour 6 tbsp
  • Onion (thinly sliced) 1
  • For Garnish
  • Green chilies (chopped)
  • Ginger (chopped)
  • Lemon slices

Instructions

  1. Heat oil, add the meat, ginger, garlic, red chili powder, and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes.
  2. Add yogurt and stir frequently fry until all the moisture has evaporated.
  3. Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg, and mace to a fine powder and then sieve it.
  4. Add 3-4 tablespoons of the sieved spices to the meat, cover, and cook over low heat until the meat is tender fully.
  5. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (do not stir hard, otherwise the meat will break into small pieces).
  6. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color.
  7. Lift out all the onions with a slotted spoon, add to the kunna, and stir carefully. Garnish with green chilies, ginger (chopped), and lemon slices.
  8. Serve with naan.
 

 

 

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