Mutton Kunna by Chef Zakir

Chinoti Kunna Gosht

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


  • 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


  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.