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).
But today I am making it in a quick and easy yet flavorful way. I am making it in pressure cooker. Because in our daily life some times all of us are so busy but still want to eat yummy so I always try to make every day curries in quick and simple ways. Hope all of you like it as my family love it. 🙂
Serving = 4-5
Ingredients,
- Mutton with bones 500 gm
- Onion 2 medium
- Oil 1/2 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,
again give it 10 minutes pressure.
Sprinkle garam masala powder, nutmeg powder, and hand crushed caraway seeds.
Give it 10-15 minutes dum. That means cook it with lid on very slow heat for 10-15 minutes.
serve with hot chapati.
