Kunna Gosht is a famous Pakistani mutton curry from Chiniot, Punjab. Known for its slow-cooked richness and earthy flavor, it’s traditionally prepared in a clay pot called “kunna,” which gives it a unique aroma. The meat becomes tender and juicy, while the thick, spiced gravy pairs beautifully with naan or rice. This recipe serves 4–5 people.
Ingredients
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1 kg mutton (bone-in pieces, preferably shank or leg)
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1 cup yogurt (whisked)
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2 tablespoons ginger paste
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2 tablespoons garlic paste
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2 large onions (finely sliced)
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1/2 cup oil or ghee
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1 tablespoon salt (adjust to taste)
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1 tablespoon coriander powder
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1 tablespoon fennel powder (saunf)
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1/2 tablespoon cumin powder
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1/2 tablespoon turmeric powder
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1 tablespoon red chili powder (adjust to taste)
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1/2 teaspoon garam masala powder
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1/4 cup wheat flour (atta) for thickening
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1/2 teaspoon black pepper
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5–6 cups water
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Fresh coriander and ginger slices for garnish
Cooking Method
1. Heat the oil and brown the onions
In a heavy-bottomed pot or clay pot (if using), heat oil or ghee. Add onions and cook until they are golden brown. This forms the base of the curry.
2. Add meat and spices
Add mutton pieces and fry for 6–8 minutes until browned. Then add ginger and garlic paste and cook for a few minutes until aromatic. Add salt, red chili powder, turmeric, coriander powder, cumin powder, and fennel powder. Stir well to coat the meat with spices.
3. Add yogurt and cook
Add whisked yogurt and cook on medium heat until oil starts to separate and a rich masala forms.
4. Add water and slow cook
Pour in about 5–6 cups of water. Cover tightly and let it cook on low heat for about 2 to 2.5 hours, until the meat is very tender and the flavors are deep. If using a clay pot, place it on a very low flame or use a heat diffuser to avoid cracking.
5. Thicken the curry
In a small pan, dry roast wheat flour until light golden and aromatic. Mix it with a little water to form a smooth paste. Add this to the curry and stir well. Let it simmer for another 15–20 minutes so the curry thickens slightly.
6. Final touch
Sprinkle garam masala and black pepper. Let the curry rest for 10 minutes before serving for better flavor.
Serving Suggestion
Serve hot with naan, roghni roti, or steamed basmati rice. Garnish with fresh coriander and thin ginger slices. Kunna Gosht is rich, hearty, and best enjoyed as a special weekend or festive meal.
