Chinioti Kunna is a rich, flavorful mutton curry and an escape from the regular meat dishes often served on Eid al Adha, weddings, and other special occasions.
It’s safe to say that this dish is always welcome at our Eid table, and no one can deny it’s simple decadence
ORIGIN OF CHINIOTI MUTTON KUNNA
Mutton Kunna is a traditional Punjabi dish, originating from and a specialty of Chiniot, a city in the province of Punjab, Pakistan. It lies somewhere between Lahore and Faisalabad.
Chiniot has long been known for its intricate wooden furniture, among other things. But those who enjoy cooking (or eating!) Pakistani foods have most definitely heard of the famed Chinioti Mutton Kunna. This dish also goes by the name ‘Kunna Gosht’ or ‘Matka Gosht’.
TRADITIONAL TECHNIQUE
Chinioti Mutton Kunna is traditionally slow-cooked (for four to six hours!) in a large earthen clay pot placed underground. This round-based clay pot is called ‘kunna’ in Punjabi and is what gives the amazing earthly aroma inherent to kunna gosht.
The process of slow cooking gives you that super tender, melt-in-the-mouth meat.
Originally, Kunna Gosht was made with just a couple of spices. With time though, as it became known in other cities of Pakistan, people started enjoying it with a lot more spices than authentically used.
Kunna is similar to Nihari, in terms of the slow cooking process, appearance, and even a bit of flavor!
THE BASIC INGREDIENTS IN AUTHENTIC MUTTON KUNNA ARE:
Oil, Onions, Meat, Green Chilies, Ginger, Garlic
These ingredients are placed into a clay pot and the clay lid is sealed shut to trap the steam. The sealed pot is placed under the ground and a fire is lit on the soil above the clay pot. The meat is braised and simmered with the other ingredients for several hours, allowing the hearty flavors and irresistible aroma to slowly infuse into the meat.
Ingredients
What you need
- ½ cup ghee
- ½ cup oil
- 1 large onion sliced
- 2 tablespoons ginger garlic paste
- 1½ kg mutton big pieces
- 2 teaspoons salt or to taste
- 3-4 teaspoons Kashmiri red chili powder heaped
- ¼ teaspoon turmeric powder/haldi
- 4 tablespoons Shan kunna gosht masala
- 3 teaspoons coriander powder/dhania powder
- 1 teaspoon black cumin/kala zeera Crush by hand
- 6 tablespoons Whole wheat flour/atta dissolved in 1 cup water
GARNISH
Ginger sliced, Lemon wedges, Green chilies sliced
Directions
Cooking Methods
Heat oil in a large pot, add sliced onion, and fry for 5 minutes. Add ginger garlic paste and fry for 2 minutes.
Next, add mutton, salt, Kashmiri red chili powder, turmeric powder, Shan kunna gosht masala, coriander powder, and bhunofy (yes, I’m using this word 😀 ) for 10 minutes. Cover and keep on low flame for 20 minutes.
Then, uncover and bhunofy for 10 minutes. Add water gradually as required. Cover again and let it cook till mutton is ¾th cooked.
Now, add whole wheat flour dissolved in water and cook for 5 minutes. Add water as required for gravy. Cover and cook till oil come on the surface and the meat is fully cooked. Add crushed black cumin.
Garnish with lemon wedges, sliced green chilies, and sliced ginger! Serve with hot Laal tandoori roti.
Enjoy!Â
