Mutton Kunna

Kitchen Classics

Serves: 2

Ingredients:

Mutton 1 pc

Mutton trotter 2 pc

Onion, chopped 2 pc

Kunna spice 1 tbsp

Ginger garlic paste 2 tbsp

Red chilli powder 2 tbsp

Turmeric powder 1 tsp

Flour batter 2 tbsp

Butter, clarified 1 cup

Salt to taste

Ginger, sliced for garnish

For kunna spice:

Cumin 1 tbsp

Mace 1 tbsp

Coriander, whole 8 tbsp

Black pepper, whole 1 tbsp

Star anise 2 pc

Clove 1 tbsp

Cardamom, green 1 tbsp

Method

For kunna spice: To make the kunna spice, toast the cumin, mace, whole coriander, whole black pepper, star anise, cloves and green cardamoms on a griddle pan.

Then grind all the ingredients together.

For kunna curry: Heat clarified butter in a clay pot (handi) and fry the onions till they turn light brown.

Fry the ginger garlic paste and add in the meat.

Cook till it turns golden.

Add the kunna spice, red chilli powder and turmeric powder.

Sauté for 2-3 minutes.

Add the mutton stock. Cover and simmer on low heat. When the meat becomes tender, season with salt.

Gradually pour the flour batter into the pot, stirring continuously.

When the gravy thickens, turn the flame off and garnish with black cumin seeds and sliced ginger.

Serve hot with sliced green chillies, ginger, chopped coriander, lemon quarters and naan.

ALOO ACHARI

Serves: 2

Ingredients:

Baby potato 500 gm

Chilli, green, slit into halves 3 pc

Chilli, green, chopped 4 pc

Onion, finely chopped 1 cup

Yoghurt ½ cup

Oil ½ cup

Fennel seed 1 tsp

Chilli powder 1 tsp

Mango powder, dry 1 tsp

Salt to taste

Garlic, crushed 1 tbsp

Coriander, chopped 1 tbsp

Mustard seed ¾ tsp

Fenugreek seed ¼ tsp

Onion seed ½ tsp

Turmeric ½ tsp

Cashew nut, crushed 2 tbsp

Cumin seed 1 ½ tsp

Method

Peel potatoes and boil until tender.

Grind cashew nuts and mix with 
yoghurt.

Heat oil and add fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds, crushed garlic, chopped onion and chopped green chillies.

Cook until onion turns light golden.

Then add salt, chilli powder and turmeric with a little water.

Add boiled potatoes and cook for 5 minutes.

Add cashew nut and yoghurt mixture and mix.

Now add dry mango powder, cover and cook for 5 minutes.

Add slit green chillies and coriander leaves.

CHICKEN KARAHI

Serves: 2

Ingredients:

Chicken 1 kg

Ginger, chopped 1 tbsp

Ginger, peeled, cut into

small sticks 1 inch

Chilli, green, cut

in half 4-5 pc

Chilli, green, chopped 2 pc

Tomato, finely chopped 3 pc

Black pepper, ground 2 tsp

Garam masala 2 tbsp

Coriander leaf, finely

chopped 4 tbsp

Salt 2 tsp

Oil ½ cup

Method

Heat oil in a shallow frying pan or karahi. Add chopped ginger and green chilli, stirring frequently fry for 2 minutes.

Add meat and salt. Fry until meat is well browned.

Add water, stir well and simmer for 20-25 minutes or until the meat is almost tender, and nearly all the water has evaporated.

Add chopped tomatoes and fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan.

Add ginger sticks, chopped green chilli, black pepper and garam masala. Still stirring frequently, fry the mixture for few more minutes. Sprinkle with finely chopped coriander leaves.

Serve hot with naan or chapatti.

Ramazan, executive chef, Bundoo Khan, Clover Creek Hotel 
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