Mutton Kunna is one of the tempting meat dishes in Pakistani Food Recipes that has a delicious thick gravy. It serves in a clay pot at weddings. This is the authentic recipe by Chef Zakir with a scrumptious taste. Must try it!
Mutton Kunna Recipe
Author: Chef Zakir Qureshi
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 8
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
- Heat oil, add the meat, ginger, garlic, red chili powder, and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes.
- Add yogurt and stir frequently fry until all the moisture has evaporated.
- 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.
- Add 3-4 tablespoons of the sieved spices to the meat, cover, and cook over low heat until the meat is tender fully.
- 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).
- Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color.
- 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.
- Serve with naan.