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This Authentic Pakistani Mutton Kunna comes straight from the Chiniot region of Punjab, where bone-in mutton is slow-cooked in its own stock with a handful of aromatic spices until the meat falls off the bone and the gravy turns thick and glossy. Traditionally simmered in a clay pot for that distinct earthy aroma, this stovetop version captures the same soul-warming flavor at home.
Prep Time
20 min
Cook Time
110 min
Servings
6 people
Difficulty
medium
Per serving
420kcal
Calories
36g
Protein
8g
Carbs
27g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
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.
Don't Rush the Onion Frying: Deep golden, well-caramelized onions are the flavor foundation of kunna - rushing this step leaves the dish tasting flat. Grind Your Own Kunna Spice Mix: Freshly toasted and ground whole spices give a far more aromatic, authentic flavor than pre-mixed garam masala. Watch for the Oil Separation: The dish is truly done when you see the oil rising to the top and separating from the gravy - this is the traditional sign that kunna is ready.
Kunna is traditionally cooked in a round clay pot (also called a kunna) with very few base spices but a distinct toasted whole-spice blend added near the end, giving it a unique earthy aroma that regular curries don't have.
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