Mutton Kunna

Mutton Kunna

 

Ingredients:

• Mutton shank with bone (6-8 large pieces) 1-1/2 kg
• Oil ½ cup
• Garlic paste 3 tbsp
• Ginger paste 3 tbsp
• Red chilies 4 tsp
• Salt 1 tsp
• Yogurt 4 tbsp
• Cumin 2 tbsp
• Aniseed 2 tbsp
• Black pepper 2 tbsp
• Dry ginger 2 tbsp
• Black cardamom 2tbsp
• Cloves 1 tbsp
• Nutmeg 1 tsp
• Mace 1 tbsp
• Onion (thinly sliced) 1
• Flour 6 tbsp

To Garnish:

• Green chillies (chopped)
• Ginger (chopped)
• Lemon slices

Method:

• Heat oil, add the meat, ginger, garlic, red chilies and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (do not stir hard, otherwise meat will break into small pieces).Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully. Garnish with green chilies, ginger (chopped) and lemon slices. Serve with naan.