Mutton Kunna Recipe By Zarnak Sidhwa

Mutton Kunna Recipe By Zarnak Sidhwa – Mutton Kunna is a rich and popular mutton curry dish with a tempting flavour and smooth texture that will satisfy your taste receptors. To create a perfect gravy and give your Mutton Kunna a perfect flavour and appearance, mutton is cooked with garlic, ginger, yogurt, all spices, cumin seeds, nutmeg, black cardamom, cloves, and onions. Mutton Kunna recipe by Zarnak Sidhwa originates from the famous chef who prepared it during her TV programme ‘Food Dairies’. The recipe is based on her expertise and is unquestionably delicious and distinct from the prior one you tried.

Person 6
Time 0:50 – 0:20


  1. Mutton shank with bone1 ½ kg
    Oil½ cup
    Garlic paste3 tbsp
    Ginger paste3 tbsp
    Red chilies4 tsp
    Salt 1 tsp
    Yogurt4 tbsp
    Cumin seeds2 tbsp
    Aniseed2 tbsp
    Black pepper2 tbsp
    Dry ginger2 tbsp
    Black cardamom2tbsp
    Cloves1 tbsp
    Nutmeg1 tsp
    Mace1 tbsp
    Onion, thinly sliced1
    Flour6 tbsp
    Ingredients for Garnish
    Green chilies, choppedas required
    Ginger choppedas required
    Lemon slicesas required


  • • Heat oil, add the meat, ginger, garlic, red chilies and salt.
    • Stirring frequently fry until the meat turns brown, about 5-8 minutes.
    • Add yogurt and stirring frequently fry until all the moisture has evaporated.
    • Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.
    • Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
    • Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
    • Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully.
    • Garnish with green chilies, ginger (chopped) and lemon slices.
    • Serve with Nan.

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