Mutton Kunna Recipe

 

Ingredients:

• 1 kg mutton, cut into cubes
• 1 cup ghee
• 2 onions, sliced
• 1 tablespoon ginger garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• 1 tablespoon ground cumin
• 1/2 cup yogurt
• 1/2 teaspoon mace, crushed
• A pinch of nutmeg, crushed
• 1 tablespoon garam masala
• 1 pinch cardamom powder
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 teaspoon royal cumin seeds:

1. Heat the ghee in a large pot over medium heat. Add the mutton and cook, stirring occasionally, until browned on all sides.
2. Add the onions and cook, stirring occasionally, until softened.
3. Add the ginger garlic paste and cook, stirring constantly, for 1 minute.
4. Add the red chili powder, Kashmiri red chili powder, turmeric, coriander seeds, salt, and ground cumin. Cook, stirring constantly, for 1 minute.
5. Add the yogurt and mix well.
6. Add the mace, nutmeg, garam masala, and cardamom powder. Mix well.
7. Dissolve the flour in the water and add to the pot. Mix well.
8. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the meat is tender.
9. For the tarka: Heat the ghee in a small frying pan over medium heat. Add the royal cumin seeds and cook, stirring constantly, until fragrant.
10. Pour the tarka over the mutton kunna and serve hot.

Tips:

• The ideal cut of mutton for kunna is hindquarter (goat/lamb leg meat).
• If you don't have royal cumin seeds, you can use regular cumin seeds.
• You can adjust the amount of chili powder to your taste.
• Serve the kunna with naan, rice, or roti.

Enjoy...😊