Mutton Kunna

Mutton Kunna

Mutton Kunna

Ingredients

Mutton shank with bone 1 ½ kg
Oil ½ cup
Garlic paste 3 tbsp
Ginger paste 3 tbsp
Red chilies 4 tsp
Salt 1 tsp
Yogurt 4 tbsp
Cumin seeds 2 tbsp
Aniseed 2 tbsp
Black pepper 2 tbsp
Dry ginger 2 tbsp
Black cardamom 2tbsp
Cloves 1 tbsp
Nutmeg 1 tsp
Mace 1 tbsp
Onion, thinly sliced 1
Flour 6 tbsp

 for Garnish

Green chilies, chopped as required
Ginger chopped as required
Lemon slices as required

Method:

Heat oil, add the meat, ginger, garlic, red chilies and salt. 
Stirring frequently fry until the meat turns brown, about 5-8 minutes. 
Add yogurt and stirring frequently fry until all the moisture has evaporated.
Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.
Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully. 
Garnish with green chilies, ginger (chopped) and lemon slices.
Serve with Nan.