This Eid, you can get restaurant-style Kunna with this super simple recipe that doesn’t involve you standing in the kitchen for ages. You can let it cook on low heat for a long time. Slow cooking is the secret to the success of this dish & it will give you incredible flavors! Scroll down to get the recipe.
So when I moved to Basel, a friend predicted: “You will become an excellent cook!” Not sure about that but I have gracious friends who happily oblige with recipe requests. Pakistan cooking is not my forte but in winter, I have this intense craving for Kunna Gosht. This is a Chinioti (Hailing from Punjab province) specialty. It’s so simple to cook that even I can ace it! Not kidding. For all my ex-pat friends who ask for recipes & Desi friends who crave authentic desi flavors abroad! Here you go!
How To Make
Heat some oil in a heavy-bottomed pot. Add black & white cumin seeds (about 2 heaped tsp each) Wait till you get the aroma of lightly toasted spices. Then add the meat (1kg) this should be a Mutton or Lamb shank cut into large pieces. Make sure you have the bone. As that’s what gives it an intense flavour.
Braise (brown the meat a bit)! Add one sliced onion (medium), red chili powder, salt to taste & 1/2 tsp turmeric powder. Cover and let cook on medium to low heat. Do not add water yet.
It takes about 1.5 hours for meat to become tender. Add desired water now (depending on how runny or thick you want your curry). Kunnas are not very runny normally.
After another 30 minutes or once you are sure the meat is done, gradually add about 2 tbsp whole wheat flour dissolved in 1/2 cup water. This is to thicken the gravy a bit, but not too much. Keep stirring on medium heat to ensure flour dissolves & doesn’t form lumps.
Garnish with palm crushed black cumin seeds. Serve hot with Naan or flatbread! And voila, you just aced that Kunna Gosht!
What Type Of Meat Should Be Used?
Make sure the meat has bone and lots of it. It is the bone broth infused with the heady aroma (and flavour) of whole cumin seeds that will give you the final hit of flavours. Kunna gosht is a taste apart from regular desi cuisine as it does not involve the browning of onions or yogurt or tomato paste. It is complete in its simplicity and with this dish, remember, less is more!
Smart tip: if you own a clay pot, please use it as Kunna is originally cooked in a clay pot & the flavors are incredible! If you don’t have access to a clay pot, use a heavy-bottomed cast iron cooking vessel or a heavy-bottomed heavy-use stainless steel container. The meat choice for Kunna gosht is as critical as the pot you choose to prepare it in.
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