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Home Dish Chinioti Mutton Kunna

Chinioti Mutton Kunna

Name: How to cook Chinioti Mutton Kunna - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Chinioti Mutton Kunna

#eua #cookpadindia #mutton Chiniot is a City in Punjab region in Pakistan. This is an authentic recipe of Mutton Kunna from this region and is famous for it's melt in mouth texture. This can be made with both Mutton and Beef. It's a rich semi thick gravy with simple spices available in every pantry. It's a meat dish with tender meat cooked to perfection in a clay pot. That's the beauty of this dish. It has a uniqueness to it due to being cooked in a clay pot. It lends that authentic taste to the dish. It is served alongside Naans and is heartily enjoyed in the Subcontinent. Eid ul Adha calls for celebrations and since meat is an integral part of this Festival, here iam presenting the authentic Chinioti Kunna to mark the festivities. It's a simple dish. Made with simple ingredients, it is done very easily without any hassles. You will love it's flavour and aroma. The clay pot cooking takes it to an altogether different level. It's absolutely delightful and delectable.

Ingredient

Food ration :

6 servings

Cooking time :

40-45 minutes

800 gm

Lamb bone-in

thinly sliced medium sized Onions

2 tbsp

Ginger Garlic Green Chilli paste

2 tbsp

Oil

1 tbsp

Ghee or Clarified Butter

2 tsp

Red Chilli powder

1 1/2 tsp

Coriander powder

1/2 tsp

Turmeric powder

2 tsp

Salt or to taste

3-4 tbsp

Wheat flour

8-10

Almonds

1 tsp

Black Cumin

1/2 tsp

Garam Masala

2 small

Cinnamon sticks,

3-4

Green Cardamoms,

1 Badi

Elaichi or Black Cardamom,

3-4

Cloves,

8-10

Black Peppercorns

Cooking instructions

* Step 1

Take a bowl add ginger garlic paste, onion slices and mutton. Add all dry spices and mix well. Marinate for 30 minutes.

* Step 2

Take a mud pot (mitti ki handi) add ghee plus oil. Add sliced onions to it. Saute for 2 minutes and then add the mutton bone-in.

* Step 3

Roast the mutton on a medium high heat stirring it at regular intervals. After roasting for about 5-6 minutes, add the whole or khade masale along with turmeric, red chilli and coriander powders. Roast until the oil separates.

* Step 4

To this add about 6-7 cups of water and keep it on a low. Cover and cook for an hour or a little more until the meat is tender and thoroughly cooked. And also enough liquid left to make it a gravy.

* Step 5

Take a blender add almonds, flour, water and blend well. Keep it aside until use.

* Step 6

Strain the mixture and add it to the mutton kunna. Cook for 10 minutes. Then add garam masala powder. Add the crushed black cumin as well. (Crush it between both your palms). The gravy should be semi thick and luscious.