Mutton Kunna

Ingredients

• Mutton shank with bone1 ½ kg
• Oil½ cup
• Garlic paste3 tbsp
• Ginger paste3 tbsp
• Red chilies4 tsp
• Salt 1 tsp
• Yogurt4 tbsp
• Cumin seeds2 tbsp
• Aniseed2 tbsp
• Black pepper2 tbsp
• Dry ginger2 tbsp
• Black cardamom2tbsp
• Cloves1 tbsp
• Nutmeg1 tsp
• Mace1 tbsp
• Onion, thinly sliced1
• Flour6 tbsp
• Ingredients for Garnish
• Green chilies, choppedas required
• Ginger choppedas required
• Lemon slicesas required

Method

1. Heat oil, add the meat, ginger, garlic, red chilies and salt.
2. Stirring frequently fry until the meat turns brown, about 5-8 minutes.
3. Add yogurt and stirring frequently fry until all the moisture has evaporated.
4. 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.
5. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
6. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
7. 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.
8. Garnish with green chilies, ginger (chopped) and lemon slices.
9. Serve with Nan.

Mutton Kunna