Today I am sharing a recipe which needs very minimal ingredients but turns out delicious, it mutton kunna. Its Chinioti Style Mutton Kunna recipe which needs to be cooked in a claypot or handi. With very few ingredients you just have to wait until meat is tender and its ready to serve!
The distant heat from handi/clay pot cooks the meat for 4-6 hours and make it very tender. Originally, kunna is made mutton shank or mutton leg cut in pieces. But with innovation and increase in demand, kunna is made commercially with beef, chicken and lamb too.
Kunna Matka mutton takes the second place to Nihari. It's a rich mutton curry with a irresistible taste and smooth texture. The main ingredient of this is Kala Zeera (black cumin), thats why its also called zeera gosht at some places.
Video Tutorial in Urdu:
Video Tutorial in English:
Ingredients:
Ghee - 1/2 cup
Mutton (goat meat) - 1 lb
Onion - 4 tbsp, sliced
Garlic - 2 tbsp, miced
Salt - 1 tsp (to taste)
Red chili powder - 1 tbsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Drum flour (ata) 1/4 cup mixed with water
Black Cumin (Kala zeera) 1 tsp + more for garnishing
Nutmeg & mace (jaifal and Javatri) powder 1/4 tsp each
Garam masala powder 1 tsp
Sliced ginger for garnishing
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