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Mutton Kunna recipe

Mutton Kunna (Traditional Punjabi Slow-Cooked Mutton Curry)

Alisha
Experience the rich, earthy flavors of Punjab with this traditional Mutton Kunna. Slow-cooked to perfection in a clay pot or handi, tender mutton pieces soak up spices and herbs to create a deep, aromatic stock-based gravy. Serve it with hot naan or basmati rice for a true festive meal!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course, Dinner
Cuisine Punjabi, Pakistani
Servings 6 people
Calories 420 kcal

Equipment

  • Deep handi or heavy-bottomed pot (preferably a Matka/clay pot)
  • Stirring spoon
  • Small frying pan (for tarka)
  • Measuring spoons
  • Airtight container (for storage)

Ingredients
  

  • Meat Selection:
  • 1 kilogram mutton preferably leg or mutton legs, cut into pieces
  • Whole Spices:
  • 6 –8 cloves
  • 1 cinnamon stick about 1 inch
  • 1 teaspoon black cumin shah zeera
  • 1 large black cardamom
  • 1 star anise
  • Paste and Base:
  • 1 tablespoon Ginger garlic paste
  • 1 tablespoon green chilli paste
  • 2 –3 fried onions or thinly sliced onions
  • Kunna special spice as needed
  • 1 teaspoon Royal cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds roasted
  • Yogurt and Dairy:
  • ½ cup yogurt whipped or ¼ cup yogurt (alternative measure)
  • 1 tablespoon ghee optional
  • Clarified butter or clarified butter oil as needed
  • Spice Powders:
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon red chili powder
  • A touch of paprika
  • A pinch of red pepper powder optional
  • 1 teaspoon ground turmeric
  • 1 teaspoon turmeric powder
  • 1 teaspoon mace powder
  • Flour and Thickening:
  • 2 tablespoons flour
  • 2 tablespoons all-purpose flour
  • Additional flour required if needed
  • Water and Cooking Liquid:
  • 2 cups water initially
  • 1 cup water added slowly during cooking as needed
  • Garnishing:
  • Ginger julienne fresh, as needed
  • Lemon wedges for garnish 🍋
  • Naan or bread to serve
  • Final Spices and Flavor Boost:
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • Nutmeg crushed as needed
  • Crushed nutmeg a pinch
  • Salt to taste
  • A pinch cardamom powder
  • Star anise powder a pinch
  • Gravy Texture:
  • Stock-based gravy formed naturally during slow cooking
  • Oil as needed
  • Butter as needed
  • Extra spices final touch

Instructions
 

  • Step 1: Preparing the Mutton Base
  • Heat oil in a deep handi over medium heat.
  • Add sliced onions and sauté until light pink.
  • Toss in the cinnamon stick, cloves, black cumin (shah zeera), and star anise.
  • Stir in the Ginger garlic paste and ground spices.
  • Add mutton pieces and cook on medium-low heat until the meat changes color.
  • Pour about 2 cups of water. Cover tightly and bring to a boil.
  • Simmer on low heat for about 45 minutes until the meat becomes soft and tender.
  • Step 2: Preparing the Flour Slurry and Tarka
  • Dry roast wheat flour and caraway seeds separately until aromatic.
  • Dissolve 2 tablespoons of flour in water to make a lump-free slurry.
  • In another pan, heat ghee or clarified butter and sauté Royal cumin seeds until golden. Set aside.
  • Step 3: Final Cooking and Garnishing
  • Once the meat is tender, stir in the flour slurry, whipped yogurt, and ground turmeric.
  • Add red chili powder, red pepper powder, coriander powder, ground cumin, and salt.
  • Cook on high flame for 5–7 minutes until oil separates from the stock-based gravy.
  • Sprinkle nutmeg crushed, crushed nutmeg, mace powder, green cardamom powder, and star anise powder.
  • Simmer for 6–8 minutes gently.
  • Pour the prepared tarka over the dish.
  • Garnish with ginger julienne, coriander, green chilies, and lemon wedges 🍋.
  • Step 4: Storing and Reheating
  • Cool leftovers to room temperature.
  • Store in an airtight container.
  • Refrigerate for up to 3 days or freeze for longer.
  • Reheat slowly over low flame to maintain the mutton's tenderness

Notes

 
Try Different Meats:
 Substitute mutton with beef for a richer flavor or chicken for a lighter, quicker meal.
Adjust the Spice Level:
 Reduce red chili powder for a milder taste or add extra green chilies for more heat 🔥.
Serving Ideas:
 Pair with hot naan, tandoori roti, or steamed basmati rice 🍚. Serve with salad, mint chutney, lemon wedges 🍋, and chilled lassi for a traditional Punjabi meal.
Make It a Feast:
 Combine with dishes like chicken biryani, seekh kebabs, and raita for a full festive menu 🎉.
Keyword Mutton Kunna