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Pankaj Bhadouria
Kunna Gosht is a slow-cooked meat dish from Chiniot District of Punjab. Chef Pankaj Bhadouria shares the recipe of this ... Read More
Preparation Time
5-10 Min
Cooking Time
20-30 Min
Meal Type
main course
Difficulty
MEDIUM
For Kunna Gosht
3 green cardamoms
3-4 cloves
1 tsp black peppercorns
1 cinnamon stick
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds
1 star anise
3 dry red chillies
3-4 tbsp desi ghee
1 cup sliced onion
1 tbsp garlic paste
1 tbsp ginger paste
1 kg mutton
water as required
salt to taste
2 tbsp whole wheat flour
1 cup water
coriander leaves for garnish
Dry roast green cardamoms, cloves, black peppercorns, cinnamon stick, cumin seeds, coriander seeds, fenugreek seeds, star anise, dry red chillies in a pan on slow flame for 2 mins.
Once the spices cool, grind them into powder.
Heat ghee in the kunna pot. Add sliced onion and saute until they turn golden.
Add ginger paste, garlic paste, mutton, water, salt and mix. Close lid and cook until the mutton is done.
Add the masala mixture to the pot and mix properly.
Add whole flour and water mixture and cook until the gravy thickens.
Garnish with a coriander sprig and serve hot.
Kunna means clay pot in Punjabi, and Gosht is tender meat cooked in flavourful freshly ground masalas. It is an easy to make slow cook meat dish that requires very few ingredients.
The slow-cooking ensures the meat is cooked thoroughly and the aroma and flavour of the spices get infused in it.
Chef Pankaj’s Kunna Gosht is rich, tender, and lip-smacking.
