Mutton Kunna Recipe | Dawat | Abida Baloch | Desi Food

Method:
Cook mutton legs on low flame and use this stock later. Then in a handi heat clarified butter and add onion. Sauté till become pink. Now add mutton, ginger garlic paste and cook until raw smell gone add red chili powder, red pepper powder, turmeric powder, coriander powder, cumin seeds and salt. Cook with little bit of water. Then add stock and water. Cover and cook on medium low flame until meat tender and oil separates. Now in a small bowl, add caraway seeds (roasted and crushed),whole spice powder, star anise(powder), nutmeg powder, green cardamom powder and mace powder and mix it. Now add yogurt and cook on high flame for 2-3 minutes. Then dissolve flour in water and add it in handi and mix it. Now add 1cup water and give it a good mix. Now add kunna special spice, ginger (julienne), mix it. Cover and put it on simmer for 6-8 minutes until oil comes on surface. Kunna is ready, garnish with ginger.

Method:
Soak yellow lentil for 2 hours. Grind with 3 green chilies, ginger, 1/2tsp cumin seeds and very to make a thick and fine paste. Beat the batter well to make it lighter, add salt to taste, chopped fresh coriander leaves and mix well. Now grind fried onion, chopped tomato, 5 green chili, ginger, and yogurt. Take out in a bowl and set aside. Heat oil in a pan, make small fritters from the lentil batter and fry on medium flame to a light golden brown color. Then take oil in a pan , add cloves, green cardamom, bay leaves, cinnamon and cumin. When start crackling add the ground tomato paste, red chili powder, turmeric powder, salt, coriander powder, fenugreek leaves and fry for 2-3 minutes. Now add 2 glasses of water and cook for 10 minutes on medium heat. Keep stirring. Then add fried kofta’s and all spice powder and cover and cook for 10 minutes on slow heat. Garnish with fresh coriander. Serve hot.