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Kunna Gosht By Chef Pankaj Bhadouria

Kunna Gosht

Kunna Gosht is a slow-cooked meat dish from Chiniot District of Punjab. Chef Pankaj Bhadouria shares the recipe of this mutton dish.
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Cooking Time

20-30 Min

Meal Type


Preparation Time

5-10 Min



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  • 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


  1. 1

    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.
  2. 2

    Once the spices cool, grind them into powder.
  3. 3

    Heat ghee in the kunna pot. Add sliced onion and saute until they turn golden.
  4. 4

    Add ginger paste, garlic paste, mutton, water, salt and mix. Close lid and cook until the mutton is done.
  5. 5

    Add the masala mixture to the pot and mix properly.
  6. 6

    Add whole flour and water mixture and cook until the gravy thickens.
  7. 7

    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.

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