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Cooking is a type of art and there are many different types of cooking that you might discover. You can come to be a chef or you can just try to grasp the art of cooking excellent dishes within your house. Several work in the work environment employ chefs, prep-cooks as well as managers that likewise look after chefs. We hope this Mutton Kunna recipe can help make you a far better cook.
Mutton Kunna Recipe
You can cook Mutton Kunna using 19 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Mutton Kunna :
Prepare Mutton.
You need Ginger garlic paste.
Provide small chopped onion.
Use White cumin.
You need to prepare Kunna Spices.
Provide white cumin (roasted & ground).
Prepare Coriander (roasted and ground).
You need red chili powder.
Prepare Turmeric.
Prepare Garam Masala.
Use green Cardamom.
You need big cardamom.
Use cloves.
You need Fennel seed (saunf).
You need to prepare oil (if you want to put ghee please go ahead, I don’t use).
You need to prepare Atta (dissolve in little bit water).
Use salt.
Prepare For garnishing julienne ginger, green chilies and coriander.
You need to prepare Black cumin (optional).
Mutton Kunna step by step :
Kunna masala: Take cumin (roasted and ground, coriander ( roasted and ground), red chili powder, Turmeric and garam masala, cloves,fennels seeds, and cardamoms; all roasted, ground and mix everything all together in pan and roast it again slightly. Check the color in picture and I love the aroma of all spices. Keep aside..
Take a clay pot(handi) and pour oil (usually kunna makes in Ghee but I don’t use Ghee so i just take slightly more oil) make it hot and add small chopped onion with Ginger garlic paste.
Add white cumin and meat and fry. Add spices which you have prepared and fry at least 5 mins on high flame..
On the other side boil water in saucepan. One you are done with frying, pour hot water and cover it..
Cook until meat gets tender and cook well. Once the meat is cooked, make a paste of Atta with water and add in Kunna curry. Mix it and keep on low flame for half an hour..
Tips: I don’t use black cumin from the top, as my family doesn’t like it at all. But Once your kunna is done, sprinkle black cumin at least 1/2 tsp and cover it for 5 mins in low flame. It gives an authentic taste, aroma and look..
Serve with garma garam naan..
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