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Enjoy the spice of life
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Kunna gosht is well worth the time it requires
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Photo: Shanker Chakravarty
Lahore special! Kunna ghost
Kunna gosht is a dish from Chiniot,
near Lahore. Situated in the Punjab
province of Pakistan, Chiniot
is famous for its variety of foods.
The meat for this dish tastes a lot like
nihari. It's so soft that you can cut it
with a spoon.
In Pakistan they tend to use only
baby lamb pieces for it.
The best thing about this dish is its
subtle flavour. Royal cumin is what
gives it a distinct taste. If you have it
with the traditional khamiri roti - it's
just great. In fact, this is a very famous
combination.
Kunna Gosht
Ingredients
Mutton with bone (large pieces from the leg): 1 kg
Red chilli powder: 8 gm
Cardamom whole: 2 Black cardamom: 2
Coriander leaves: 5 gm
Crushed coriander seeds: 10 gm
Cinnamon: 1 stick
Shahi jeera: 5 gm
Bay leaf: 2
Onion: 400 gm
Mace: 2
Mustard oil: 4 tbsp
Ginger-garlic paste: 50 gm
Curd: 150 gm
Haldi powder: 5 gm
Mutton stock: 2 cups
Salt to taste
Method
Heat the mustard oil in a heavy bottom
pan and drop the whole spices.
Cook till the spices start to crackle. Add
the chopped onion and fry till golden
brown.
Add the ginger-garlic paste and the
mutton and cook for five to seven minutes.
Then add the crushed coriander
seeds, red chilli powder and the haldi
powder. Cook further till the meat is
half cooked.
Now add the beaten curd and cook till
the gravy thickens.
Add the mutton stock and cover the
lid and slow cook till the meat is tender.
Add the shahi jeera and salt to taste.
Serve hot and garnish with shahi jeera
and chopped coriander leaves. Best
when served with khamiri roti.
SHIV NAND KAIN
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