Mutton Kunna | Matka gosht || How to make Mutton kunna recipe with step-by-step photos and video
Mutton Kunna The most famous Pakistani mutton dish of all time is undoubtedly the Kunna. Made in a clay pot, normally it is prepared with Mutton meat and certain spices that are used in making kunna, Kunna mutton takes second place to Nihari. It's a rich mutton curry with an irresistible taste and smooth texture, spice it up with a garnishing of sliced green chilies, ginger, lemon, and coriander
Here is my video recipe for Mutton Kunna:
Are you one of the folks who have a taste developed for traditional recipes? Then the tasty and aromatic mutton kunna recipe, This delectable meat-based recipe is a delicacy from the Punjab province of the country, and the distinguishing factor which separates it from all the other traditional recipes is that it is prepared in an earthen cooking pot, usually made out of clay, below earth level.
This kunna masala is a quite similar taste to a matka gosht, this is the reason it is called matka gosht as well. The dish originally was prepared with a very little amount of masala, but since the 80s, when the recipe was popularized and spread all over the country, there are many variants prepared with a deliberate amount of masala and spices. One of the most distinct
Characteristics of the mutton kunna
are its beautiful aroma, owing to the cooking method that involves slow cooking.
The earthen pot in which the recipe is prepared brings out this earthly scent
and creamy texture that cannot be found in any other type of Punjabi curry or
meat-based recipe, so lets the go-ahead to know-how
to make tasty kunna in the clay pot
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Firstly wash the mutton and keep it in the fridge for a while, take all ingredients and prepare all veggies
Whisk the yogurt and set aside
Dry roast the kunna masala in the pan for a minute over medium heat
Grind them well until fine powder keep aside, in the same pan add flour and dry roast it for a minute over low medium heat, combine water and flour in the bowl
Mix them well until a smooth thick paste
Boil the water in the saucepan
Prepare
all veggies for garnishing
Heat the ghee in the clay pot and put onion slices, and then saute the onion for 5 minutes and put mutton
Fry the mutton till changes its color, now starts adding dry ingredients along with ginger garlic paste
Stir them well by adding dry ingredients, then add yogurt and keep on stirring for 5 minutes
Now you can see the oil is separated then pour hot and boiled water, stir to mix them well, and bring it to a boil then cover the lid and let it cook till meat is tender
Then pour flour paste into the mutton kunna and stir to well combine
Finally add mutton kunna spices mix them, and bring to boil
Allow simmering for another 20-25 minutes over low-medium heat
Transfer to the serving plate and garnish with ginger, green chilies, lemon, and coriander leaves
Mutton Kunna The most famous Pakistani mutton dish of all time is undoubtedly the Kunna. Made in a clay pot, normally it is prepared with Mutton meat and certain spices....
Ingredients:
- 500g, mutton meat with bones
- 150g, homemade yogurt
- 1 large size, onion
- 2 tbsp, ginger garlic paste
- Salt to taste
- 1 tsp, red chili powder
- 1 tbsp, Kashmiri chili powder
- ½ tsp, turmeric powder
- 1 tsp, coriander powder
Kunna Masala:
- 1 tbsp, coriander seeds
- ½ tbsp, black peppercorn
- 1 tsp, caraway seeds (shah zeera)
- 3, cloves
- 3, green cardamom
- 1 tbsp, wheat flour
- Water as required
For Garnishing:
- Lemon cubes
- Ginger grated
- Green chilies
- Coriander leaves
How to make the Mutton Kunna?
- In the clay pot heat the ghee
- Sauté it for 2-3 minutes over medium heat
- Now add mutton to the pot and saute it
- Until it changes its color
- Note: if you don’t have a clay pot doesn’t matter you can cook kunna in steel or any utensil pot
- Add ginger-garlic paste
- Stir them well until the aroma has arisen
- Then add red chili powder, turmeric powder, coriander powder, and salt
- Stir them well
- Now add Kashmiri red chili powder and beaten yogurt
- Keep on stirring until the oil is separated
- Then pour hot and boiled water
- Bring it to a boil and cover the lid
- Cook the mutton for 30 minutes over medium-low heat or until the meat is tender
- After 30 minutes remove the lid
- Pour flour paste into the kunna curry
- Keep on stirring to prevent lumps
- Then add prepared kunna masala
- Stir to well and combine
- Bring it to a boil then simmer for 20 minutes over low heat
- Mutton Kunna is ready to serve with naan,rotis, and lemon onion
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