Mutton Kunna (Chinioti Desi Style)

Ingredients

• Desi ghee · ½ cup
• Onions, 2 · sliced
• Mutton · 1 kg
• Ginger garlic paste · 1 tbsp
• Water · 1 litre
• Yogurt, ½ cup · whisked
• Whole spices
• Cinnamon stick · 1
• Cloves · 2
• Powder spices
• Red chilli powder · 1 tsp
• Kashmiri red chilli powder · 1 tsp
• Turmeric powder · ½ tsp
• Coriander powder · ½ tbsp
• Cumin powder · 1 tsp
• Salt · to taste
• Special Kunna Masala · grind
• Nutmeg (jaifal) · small pinch
• Mace (javitri) · small pinch
• Green cardamom · 3
• Star anise (badian) · 1 small
• Garam masala · ½ tsp
• Roasted cumin · ½ tsp
• For thickening
• Roasted flour (aata) · 1 tbsp
• Water, as needed · to make slurry
• Garnish
• Black cumin (kala zeera) · sprinkle
• Fresh coriander
• Ginger juliennes

Instructions

1. In a pressure cooker, heat ½ cup desi ghee.
2. Add sliced onions and sauté until golden.
3. Add mutton and cook for 2 minutes on medium flame.
4. Add ginger garlic paste and cook 1 minute.
5. Add all powder spices + whole spices, mix well and cook 2 minutes.
6. Add 1 litre water, cover and pressure cook for 25 minutes on medium flame.
7. Open lid, add whisked yogurt, mix and cook 2-3 minutes.
8. Add the grinded special Kunna masala and cook 5 minutes.
9. Mix 1 tbsp roasted flour with water (slurry) and add gradually until you get Kunna consistency.
10. Sprinkle kala zeera, garnish with coriander + ginger.
11. Serve hot with Roghni Naan.