Kunna mutton curry:
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| Mutton kunna curry |
Facts about Kunna mutton curry:
Origin of kunna Mutton curry
Mutton kunna curry is a traditional and authentic stew of Pakistani cuisine for special occasions. Mutton kunna curry specialty of "Chiniot" a city of Pakistan, in Province Punjab.Kunna mutton slow cooked stew with deep flavour sleep and spices:
"Kunna mutton curry is a delicious and satisfying Pakistani dish. To cook Kunna mutton curry, mutton and basic spices are cooked in a round clay pot over low heat for 7-8 hours, allowing the meat and spices to release their flavours and aroma. The addition of diced ginger, finely sliced green chilies, and cilantro enhances the taste of the dish. A delicious Kunna mutton curry is then ready to serve.
kunna Mutton curry Recipe:
Ingredients
2 kg Mutton/lamb, ( cut in pieces)
1 cup desi ghee(purified butter )
Whole Spices
2 teaspoon black cumin, (shah zeera)
15-20 whole black pepper
4 cloves
2 cinnamon stick
2 pods black cardamom
250 g onion, thinly sliced (or ½ cup fried onions.)
2 ½ tablespoon ginger/garlic paste
2 tablespoons Kashmiri mirch powder
1 tablespoon teaspoon red chilli powder,
1 teaspoon turmeric powder
1 teaspoon coriander powder
Salt, to taste ½ cup wheat flour,
½ cup yoghourt, whipped
8 glass of Water.
For Garnish:
Ginger , cut into julienne
Lemon ,
wedges,
cilantro.
"Directions:
1. Heat the kunna (a round clay pot) add ghee.
2. Add whole spices: black cumin, whole black pepper, black cardamom, cloves, and cinnamon sticks.
3. Add sliced onions and cook until they become transparent.
4. Add the mutton and fry until it changes colour.
5. Add ground spices: ginger, garlic paste, Kashmiri mirch powder, turmeric powder, coriander powder, red chilli powder, and salt. Mix well.
6. Add yoghurt and cook for 8-10 minutes.
7. Add water and bring to a boil.
8. Mix flour with water and add to the pot.
9. Cover with an airtight lid and let steam form. Leave on low heat overnight for approximately 7-8 hours.
10. The mutton is now completely tender, and a layer of ghee has formed on top. Garnish: Garnish with julienne cuttings, thin sliced green chilies, cilantro, and lemon wedges. Naan or chapati for the best combination. Enjoy your delicious mutton kunna! with "Lassi" is the best complement to mutton kunna.you can also serve cold drinks with mutton kunna.
Tips
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| Mutton kunnna curry |
Serving: 4 person
Course :Main course
Ingredients
- 2 kg Mutton/lamb, ( cut in pieces)
- 1 cup desi ghee(purified butter )
- Whole Spices
- 2 teaspoon black cumin, (shah zeera)
- 15-20 whole black pepper
- 4 cloves
- 2 cinnamon stick
- 2 pods black cardamom
- 250 g onion, thinly sliced (or ½ cup fried onions.)
- 2 ½ tablespoon ginger/garlic paste
- 2 tablespoons Kashmiri mirch powder
- 1 tablespoon teaspoon red chilli powder,
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt, to taste
- ½ cup wheat flour,
- ½ cup yoghourt, whipped
- 8 glass of Water
- For Garnish
- Ginger , cut into julienne
- Lemon , wedges,cilantro.
"Directions:
1. Heat the kunna (a round clay pot) add ghee.
2. Add whole spices: black cumin, whole black pepper, black cardamom, cloves, and cinnamon sticks.
3. Add sliced onions and cook until they become transparent.
4. Add the mutton and fry until it changes colour.
5. Add ground spices: ginger, garlic paste, Kashmiri mirch powder, turmeric powder, coriander powder, red chilli powder, and salt. Mix well.
6. Add yoghurt and cook for 8-10 minutes.
7. Add water and bring to a boil.
8. Mix flour with water and add to the pot.
9. Cover with an airtight lid and let steam form. Leave on low heat overnight for approximately 7-8 hours.
10. The mutton is now completely tender, and a layer of ghee has formed on top.
Garnish:
Garnish with julienne cuttings, thin sliced green chilies, cilantro, and lemon wedges.
Naan or chapati for the best combination.
Enjoy your delicious mutton kunna! with "Lassi" is the best complement to mutton kunna.you can also serve cold drinks with mutton kunna.Tips
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| Mutton kunna curry |
Use Fresh meat for best results.preferably mutton leg with bones.
Nutrients :
The ingredients in this recipe provide a rich mix of nutrients, including:1. Protein: Mutton/lamb is an excellent source of protein.
2. Fat: Desi ghee (purified butter) is a rich source of saturated fats.
3. Fibre: Whole spices like black cumin, black pepper, cloves, cinnamon, and cardamom contain fibre.
4. Vitamins: Ginger, garlic, and coriander powder are good sources of vitamins C and K.
5. Minerals: Turmeric powder is a good source of iron and potassium. Red chilli powder is high in vitamin B6 and potassium.
6. Antioxidants: Kashmiri mirch powder, cinnamon, and cardamom have antioxidant properties.
7. Probiotics: Yoghurt contains probiotics, which support gut health.
8. Carbohydrates: Wheat flour and onions provide carbohydrates.
9. Water: Adequate hydration is essential for various bodily.
functions.
FrequentlyAsked Questions :
Made with lamb or mutton pieces, typically shoulder or neck
Cooked in a rich, flavorful broth with a thick, saucy consistency.
Spices are mild and aromatic, with a focus on cinnamon, cardamom, and cloves.Made with lamb or beef shank or trotters, slow-cooked to tenderise the connective tissues
Cooked in a rich, flavorful broth with a thick, gelatinous consistency Spices are bold and intense, with a focus on cumin, coriander, and chilli peppers
Typically cooked for a longer period, around 4-6 hours or overnight.
Q2:where mutton kunna curry originating from?
Answer :In Pakistan mutton kunna curry origin from specialty of "Chiniot" a city of Pakistan, in Province Punjab.
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