Chinioti Mutton Kunna Recipe

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Oil: half a cup
Mutton Shank / Chops: 1 kg (50-60 gram each piece)
Onion (slIced) : 1 medium
Ginger Paste: 1 tablespoon
Garlic Paste: 1 tablespoon
Chili Powder : 1 & 1/2 tablespoons
Turmeric Powder: 1/2 Teaspoon
Coriander Powder : 1 & 1/2 tablespoons
Iodized Salt: to taste
Whole-Wheat Flour (Atta): 4-5 tablespoons
Cumin Seeds (roasted) : 1 tablespoon

How to make Chinioti Mutton Kunna


In a large saucepan heat the oil and cook the meat on high heat for a few minutes till it changes color.

Turn the heat to medium and add onion, Ginger Paste, Garlic Paste, Chili Powder, Turmeric Powder, and Coriander Powder. and Iodized Salt. Do bhunai, using a splash of water, for about 5-6 minutes till the oil separates.

To this add approximately 6-7 cups of water and put it on a simmer with the lid covered. Depending on the size and quality of meat it may take approximately 1.5 -2 hours.

When the meat is tender there should be enough liquid left to make gravy (about 4 cups). At this point, skim out the roghan and reserve for the time of serving.

Whisk with 1 cup of water. Pour little at a time, whilst stirring to achieve the desired thickness. The gravy should not be too thick. Bring to a full boil. Turn the heat to low and cook for another 10 minutes.

Turn the heat off. Crush Cumin Seeds between your palms and add to the kunna.

Serve hot accompanied with fresh kulchas.

Saadat Siddiqui Posted By: Saeeda, Gilgit

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Chinioti Mutton Kunna Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Beef & Mutton Recipes.


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