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
Rating
Ingredients
- 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
Method
- • 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.
