Mutton Kunna

Name: Mutton Kunna
Total time: 14400 s
Yield: 8 persons
Cuisine: Pakistani
Ingredients: 1 kg Mutton; 2 Tbs Ginger garlic paste; 1 small chopped onion; 1 tsp White cumin; Kunna Spices; 1/2 tsp white cumin (roasted & ground); 1 tbs Coriander (roasted and ground); 1 1/2 tbs red chili powder; 1 tsp Turmeric; 1 tsp Garam Masala; 3 green Cardamom; 1 big cardamom; 7-8 cloves; 1/2 tsp Fennel seed (saunf); 1 cup oil (if you want to put ghee please go ahead, I don’t use); 2 tbs Atta (dissolve in little bit water); 1 tsp salt; For garnishing julienne ginger, green chilies and coriander; Black cumin (optional)

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

It is easy to make but difficult to document and share. Main is the spices if you just arrange, roasted and ground; then it's a quick recipe. I learnt one of my friend’s mom. When I had in her house, mein deewani hogayi thi. Then I ask her mom to pass me this recipe. So from that day I always make after eid . Only the black cumin part my husband and daughter doesn’t like it at all but I feel it's a main ingredient. So if you guys want to try, out few black cumin. You will see the difference. Apologies for not good picture, everyone was hungry and couldn’t resist it. 😊 #meatyeid

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

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Ingredients

4 hrs

8 persons

1 kgMutton
2 TbsGinger garlic paste
1small chopped onion
1 tspWhite cumin
Kunna Spices
1/2 tspwhite cumin (roasted & ground)
1 tbsCoriander (roasted and ground)
1 1/2 tbsred chili powder
1 tspTurmeric
1 tspGaram Masala
3green Cardamom
1big cardamom
7-8cloves
1/2 tspFennel seed (saunf)
1 cupoil (if you want to put ghee please go ahead, I don’t use)
2 tbsAtta (dissolve in little bit water)
1 tspsalt
For garnishing julienne ginger, green chilies and coriander
Black cumin (optional)

Saved

Steps

4 hrs

1

Kunna masala: Take cumin (roasted and ground, coriander ( roasted and ground), red chili powder, Turmeric and garam masala, cloves,fennels seeds, and cardamoms; all roasted, ground and mix everything all together in pan and roast it again slightly. Check the color in picture and I love the aroma of all spices. Keep aside.
2

Take a clay pot(handi) and pour oil (usually kunna makes in Ghee but I don’t use Ghee so i just take slightly more oil) make it hot and add small chopped onion with Ginger garlic paste
3

Add white cumin and meat and fry. Add spices which you have prepared and fry at least 5 mins on high flame.
4

On the other side boil water in saucepan. One you are done with frying, pour hot water and cover it.
5

Cook until meat gets tender and cook well. Once the meat is cooked, make a paste of Atta with water and add in Kunna curry. Mix it and keep on low flame for half an hour.
6

Tips: I don’t use black cumin from the top, as my family doesn’t like it at all. But Once your kunna is done, sprinkle black cumin at least 1/2 tsp and cover it for 5 mins in low flame. It gives an authentic taste, aroma and look.
7

Serve with garma garam naan.