Authentic Pakistani Mutton Kunna

Heat the ghee in a heavy-bottomed pot or handi over medium heat. Add the sliced onion and cook until golden brown, about 8-10 minutes.

Add the mutton pieces and ginger-garlic paste, and fry on medium-high heat, stirring frequently, until the meat changes color and browns slightly, about 8-10 minutes.

Stir in the red chili powder, turmeric, coriander powder, and salt, mixing well to coat the meat evenly. Cook for 2-3 minutes until fragrant.

Pour in enough water to cover the meat, bring to a boil, then reduce to a low simmer. Cover and cook for 1-1.5 hours, until the mutton is very tender and falling off the bone.

Meanwhile, dry roast the whole cumin, whole coriander, black peppercorns, cloves, green cardamom, and nutmeg in a small pan until fragrant, then grind into a fine powder - this is your kunna special spice mix.

Once the meat is tender, add the yogurt and cook on high heat for 2-3 minutes, stirring constantly to prevent curdling.

Dissolve the flour in a little water to make a smooth slurry, then stir it into the pot along with a cup of water. Mix well.

Stir in the kunna spice mix and julienned ginger, cover, and simmer on low heat for 8-10 minutes until the oil rises to the surface and the gravy thickens.

Garnish with the julienned ginger and green chilies, and serve piping hot with naan or roti.