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Kunna gosht
Clay pot mutton
کُنہ گوشت (kunna gosht): Chiniot's mutton slow-cooked in a sealed clay pot until the gravy turns thick and glossy
Chiniot, the furniture town on the Chenab, claims this dish as its own: mutton and marrow bones packed into a narrow-necked clay pot called a kunna, sealed with dough and left to cook slowly in the embers of a bakery oven. The result is a deep red, almost syrupy gravy that clings to every piece, with a layer of spiced ghee floating on top, and it is eaten on Sundays and at family gatherings with hot naan straight from the tandoor. At home a heavy casserole sealed with foil under the lid does the same job. People often lift the lid to check, and every peek lets out the steam that makes the gravy glossy; trust the clock and the low heat. Chef's tip: ask for a few pieces of shank and marrow bone in the mix, because the gelatine from them gives kunna its sticky shine.
- Total time
- 170 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the meat
- 2 ¼ lb mutton or goat on the bone (shoulder, neck and shank)cut into large pieces
- 9 oz marrow bones (optional)
- 4 oz ghee
- 2 onionsfinely sliced
- 2 tbsp ginger-garlic paste
- 5 ½ oz plain yogurtwhisked
- 2 cups hot water
For the spice mix
- 1 /2 tsp hot red chilli powder
- 1 ½ tsp ground coriander
- 1 /2 tsp ground turmeric
- 1 ½ tsp salt
- 2 black cardamom podslightly crushed
- 4 cloves
- 1 tsp garam masala
To serve
- 3 cm piece fresh ginger (optional)cut into fine matchsticks
- 2 green chillies (optional)slit
- 2 tbsp fresh coriander (optional)chopped
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Method
0/9 doneStep 2: Add 2 black cardamom pods and 4 cloves, then 2 tbsp ginger-garlic paste, and stir for 1 minute until the raw smell goes.
2 minStep 3: Turn the heat up to medium-high, add 2 ¼ lb mutton or goat on the bone (shoulder, neck and shank) and 9 oz marrow bones and stir-fry for 8–10 minutes until the meat has lost its raw colour and is browning in places.
10 minStep 4: Stir in 2 tsp Kashmiri red chilli powder, 1 /2 tsp hot red chilli powder, 1 ½ tsp ground coriander, 1 /2 tsp ground turmeric and 1 ½ tsp salt with a splash of water, and fry for 2–3 minutes until the spices smell toasted and do not stick.
3 minStep 5: Take the pan off the heat, stir in 5 ½ oz plain yogurt a spoonful at a time so it does not split, then return to a medium heat and cook for 5 minutes until the oil begins to show at the edges.
5 minStep 6: Pour in 2 cups hot water and bring to a bare simmer. Cover the pot tightly with a double layer of foil, pressing it down around the rim, then put the lid on top.
2 minStep 7: Cook on the lowest possible heat (or in the oven at 300°F) for 2 hours without opening, until the meat is tender enough to pull from the bone with a spoon.
120 minStep 8: Uncover, stir in 1 tsp garam masala and simmer gently for 3–5 minutes until the gravy is thick, glossy and coats the meat, with spiced ghee pooling on top. Add a splash of hot water if it is too thick.
5 minStep 9: Scatter with 3 cm piece fresh ginger, 2 green chillies and 2 tbsp fresh coriander and serve hot with naan.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 9 g
- Fat
- 37 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kunna gosht take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of onions?
- 2 shallots per onion.
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