Chinyoti Kunna Gosht/Mutton Kunna

Written by on in Beef and mutton, Curry

Traditionally Kunna gosht is cooked in a round clay pot . This round clay pot is called Kunna in Punjabi. This dish is specialty of chiniot , a city in Punjab Pakistan. This dish is cooked with very few spices and cook for 4-5 hours. This is also referred as Mutka gosht. 

Ideal cut for Kunna is hindquarter (goat/lamb leg meat). 

Serving = 4 persons

Ingredients,

  • Mutton with bones  500 gm
  • onion  2 medium
  • desi ghee or oil  3/4 cup
  • ginger paste  1 tbsp
  • garlic paste  1 tbsp
  • salt  1 tsp or as required
  • red chili powder  1-1/2 tbsp (use kashmiri red chili powder if you have)
  • turmeric powder  1 tsp
  • coriander powder  1 tbsp
  • wheat flour  1 tbsp
  • caraway seeds / kala zeera   1 tsp
  • garam masala  1/2 tsp
  • nutmeg powder  1/4 tsp
  • chicken cube  1

Directions,

1. Heat 3/4 cup desi ghee or oil in a pan, add finely sliced onion, stir for 15 seconds.
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1. Heat 3/4 cup desi ghee or oil in a pan, add finely sliced onion, stir for 15 seconds.
2. Add ginger 1 tbsp and garlic 1 tbsp, stir for 5 seconds.
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2. Add ginger 1 tbsp and garlic 1 tbsp, stir for 5 seconds.
3. Now add meat, stir for 15 seconds. don't brown onions and ginger garlic paste because in Kunna we never brown them.
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3. Now add meat, stir for 15 seconds. don’t brown onions and ginger garlic paste because in Kunna we never brown them.
4. now add salt, turmeric powder, red chili powder, and coriander powder stir for 15 seconds.
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4. now add salt, turmeric powder, red chili powder, and coriander powder stir for 15 seconds.
5. Add 1 cup of water and let it cook with lid on medium heat for 15 minutes....
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5. Add 1 cup of water and let it cook with lid on medium heat for 15 minutes….
6. After 15 minutes, on high heat stir it, until all juices evaporates and onions are completely tender and vanish in it.
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6. After 15 minutes, on high heat stir it, until all juices evaporates and onions are completely tender and vanish in it.
7. now again add 2 glass water and let it cook with tight lid for almost 1 hour 45 minutes. and try not to open the lid in between because this way your meat will tenderly cook. but you can open the lid at end if you feel it will burn,(but because of water and tight lid it will not burn)
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7. now again add 2 glass water with 1 chicken cube and let it cook with tight lid for almost 1 hour 45 minutes. and try not to open the lid in between because this way your meat will tenderly cook. but you can open the lid at end if you feel it will burn,(but because of water and tight lid it will not burn). I use chicken cube because we need stock for this gravy to cook more flavorful… i don’t have mutton stock so i just use alternate and used chicken cube for more rich gravy.
8. now make a fine paste of 1 tbsp wheat flour and 1/4 cup water.(be careful there should not be any lumps in it)
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8. now make a fine paste of 1 tbsp wheat flour and 1/4 cup water.(be careful there should not be any lumps in it)
9.After almost 2 hours open the lid and there should be 3/4 glass water in it, now add wheat flour paste,mix it. then sprinkle garam masala powder, nutmeg powder, and caraway seeds crushed with your hands. and again with lid on low heat cook it for 10-15 more minutes,until wheat flour cooked properly and oil come out of the gravy.
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9.After almost 2 hours open the lid and there should be 3/4 glass water in it, now add wheat flour paste,mix it.
then sprinkle garam masala powder, nutmeg powder, and caraway seeds crushed with your hands. and again with lid on low heat cook it for 10-15 more minutes,until wheat flour cooked properly and oil come out of the gravy.
Mutton Kunna is ready, serve it with naan
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Mutton Kunna is ready, serve it with naan

 

 

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