Mutton Kunna is a rich and aromatic dish that originates from Punjab, Pakistan. Traditionally slow-cooked in a clay pot, this dish is known for its deep, meaty flavor, thick gravy, and fragrant spices. The slow cooking process ensures that the mutton becomes incredibly tender, absorbing all the delicious spices and flavors.
This dish is a true comfort food, best enjoyed with naan or tandoori roti. Here’s how you can make authentic Mutton Kunna at home! Mutton Kunna is a traditional delight with deep, earthy flavors. The slow cooking process enhances the dish, making it rich and flavorful. Perfect for family dinners or special occasions!
Ingredients You’ll Need
- 1 kg mutton (bone-in)
- 1 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 3 tbsp wheat flour (to thicken the gravy)
- ½ cup ghee or oil
- 1 large onion (sliced)
- 2 bay leaves
- 4-5 cloves
- 2 cinnamon sticks
- 1 tsp cumin seeds
Step-by-Step Instructions
Marinate the Mutton
- In a bowl, mix mutton with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, and salt. Let it marinate for at least 1 hour.
Cook the Mutton
- Heat ghee in a deep pot and add sliced onions. Sauté until golden brown.
- Add bay leaves, cloves, cinnamon, and cumin seeds. Stir for a minute.
- Add the marinated mutton and cook on medium heat until the oil separates.
Prepare the Gravy
- Dissolve wheat flour in a little water and add it to the pot. This will thicken the gravy.
- Cover and let the mutton simmer on low heat for 1.5 to 2 hours until fully tender.
Serve & Enjoy
- Garnish with fresh coriander and serve with naan or roti.
Mutton Kunna is a renowned dish from the Punjab region of Pakistan, traditionally cooked in a clay pot which lends it a distinct earthy aroma and flavor.
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