I and my family are big Kunna Lover I got this recipe from a special Kuna wala he don't explain all steps exactly but give some key points and a special masala recipe of Kunna masala .... I am making this recipe for the last 2 years and have finally been able to satisfy my taste bud with this recipe sharing my special Kunna recipe with you i hope you will like it InshaAllah 💖💖...
Special Kunna Masala
1 tbsp white cumin seed
1 tsp black cumin seed that is shah zeera
2 to 3 black cardamon
3 to 4 green cardamon
2 piece Pippli long tailed pepper
quater tsp jaifal
quater tsp javatri
1 piece of cinnamon
half tsp black pepper
grind all in fine powder...
Recipe
Mutton 1 kg (use raan ka gosht with hadi)
yogurt 150gm
Onion 1 sliced and fried
red chilli powder 1 tsp or more as per your taste
daigi mirch 1 tsp
turmeric powder quater tsp
corrainder powder 1 tbsp
gg paste 1 tbsp
ghee or oil half cup
In a pot take ghee or oil when it become warm add 1 tsp black cumin seeds and fry for seconds now add meat and fry on high flame until all water left by meat dries.
Now add gg paste and cook for 1 minute now add brown onion add splash of water and cook.
in 4 tbsp of water add red chilli ,daighi mirch, turmeric , salt , corrinder powder and mix .
Now add masala mixture in meat and bhoonofy well now add yogurt and bhoonofy again... add special kunna masala in it bhoono again.
close lid and let it cook for 3 to 4 hours until meat tenderize... In water mix 4 tbsp atta and mix now add it in mutton and cook for half an hour more. kunna gravy should be of medium consistency but if you want little dry then cook on high flame at end to dry extra water...
Sprinkle kun na masala in end.
Key points
selection of meat is very important Preferably leg meat and Boong ka gosht is used ..
should be cooked on Matti ki handi for an authentic soondhi smell but you can cook in regular pots too like I do.....
cooking should be done in low flame for hours in order to get aromatic flavors.
