By Zubda Malik
Mutton Kunna
9 steps
Prep:20minCook:1h 15min
Traditionally Kunna gosht is cooked in a clay pot. This round clay pot is called Kunna in Punjabi. This dish is originated from chiniot,a city in Punjab Pakistan. This dish is cooked with very few basic spices and slow cook in a clay pot.
Updated at: Thu, 17 Aug 2023 04:49:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
3
Low
Nutrition per serving
Calories318.9 kcal (16%)
Total Fat24.4 g (35%)
Carbs9.2 g (4%)
Sugars1.9 g (2%)
Protein14.7 g (29%)
Sodium975.2 mg (49%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Heat the Ghee in a clay pot over medium flame.
Step 2
Add sliced onions and sauté until they become translucent.
Step 3
2. Add the meat in a pot.
Step 4
3. Crush ginger and garlic and add in.
Step 5
4. Add the salt, coriander powder, red chilli powder, deighi chilli powder, turmeric and mix well. Stir fry until meat colour changes to brown.
Step 6
5. Add the water and bring to boil. Cover the lid, cook over a low flame for 15 minutes until the meat is tender.
Step 7
Pour water and bring to boil. Cover with lid, cook over a low flame for an hour or until the meat is fully tender.
Step 8
Take flour in a bowl , dilute it with water and make thin paste . Add it in the gravy and stir again.
Step 9
Crush black cumin seeds coarsely and add in mutton kunna. Give it a last stir and Enjoy
Notes
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