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Kunna Gosht recipe, learn how to make the pakistani kunna gosht recipe in simple and easy to follow instructions. Typically slow cooked till the mutton is done, you can save this dish when you have some time on your hand to cook.
This dish is truly a labor love reserved for special occasions like wedding, Eid or other special days as it takes a pretty lot of time to make this kunna gosht recipe. If you intend to hurry through the process and use the pressure cooker to shorten the time, you will surely be compromising on the taste.
The spices and flavors used in the Indian and Pakistani dishes are pretty much same, only the technique will be slightly different. If you are new to the Indo-Pak cuisine, you will even be forgiven if you think both are same cuisine. Staying in Dubai, we get to taste the best of both the countries. And with plenty of neighbors from the neighboring country, there will never be any dearth of learning the Pakistani cuisine.
I was definitely intrigued by the name of this dish, the Kunna Gosht recipe. This traditional pakistani mutton recipe is typically made in an earthenware pot knows as kunna and cooked in an underground oven and hence it’s name, the kunna gosht recipe. At least that was what I was told by my Pakistani neighbor. Let me know in comments, if you happen to know more about it. But this about where my knowledge ends. I have just followed what the recipe required to the “T”, it tasted awesome. I would even make the same type of ingredients in it, but would have named it differently. That is the beauty of the Indo – Pak recipes. You would almost feel that you have been using them interchangeably all along.
Let’s get started with the Kunna Gosht recipe, how to make pakistani kunna gosht
Kunna Gosht recipe, how to make pakistani kunna gosht
What You Need:
- 1 kg mutton pieces, cleaned thoroughly
- 2 tbsp ginger garlic paste
- salt to taste
- 4 tbsp oil
- 1 - 2 onion, finely sliced
- 3 - 4 cloves
- 3 - 4 green cardamom
- 2 tsp black pepper corns
- 3 tsp cumin seeds
- 3 - 4 whole dry red chili
- 1 star anise
- 1 inch stick cinnamon
- 2 tsp coriander seeds
- 1 tsp fenugreek seeds
- 3 tbsp wheat flour
- 1/2 cup water
How To Make:
- Lightly roast the cloves, green cardamom, pepper corns, cumin seeds, whole dry chili, star anise, cinnamon, coriander seeds and fenugreek seeds. Allow them to cool and grind to a fine powder. Set aside.
- Heat oil in a pan and add the onion till translucent.
- Add the mutton and ginger garlic paste. Add water and cook on low flame till mutton is soft and tender.
- When the mutton is done, add the ground spices and salt. Cook till well coated.
- Mix wheat flour with water and add this to the mutton. You can adjust the amount of water that you need for this dish. If you prefer more gravy, add more water.
- Cook till the masala comes to a boil or is coated to the mutton peices.
- Remove from fire and serve hot.
Until next time,
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