Kunna Gosht
S
ince Kunna is not a curry that is cooked frequently
in most households (unless it’s a Chinioti household) like Korma and Alloo Gosht, its authentic recipe
was not easy to find. Ironically, I turned to a recipe book
given to me as wedding gift to find it.
Here it is, from my kitchen to yours.
INGREDIENTS
Ingredients 1
2 lbs goat meat, preferably leg meat cut medium-sized
½ to ¾ cup oil
1 tsp. turmeric
1 tsp. freshly grated ginger
1 tsp. chopped garlic
1 tsp. chillie powder
½ to 1 tsp. crushed red chillie
2 large onions, sliced
Salt to taste
Ingredients 2 (for freshly ground garam masala)
½ tsp. peppercorns
1 tsp. coriander seeds
2 to 3 green cardamom
1 black cardamom
1 cinnamon stick
¼ to ½ tsp. cloves
¼ tsp. ground mace
¼ tsp ground nutmeg
¾ tsp. black cumin
1 tsp. white cumin
Ingredients 3
½ cup milk
3 tbsp. flour
METHOD
Heat the oil, adding the list of ingredients 1 to it.Braise
the meat on high heat for 15-20 minutes, stirring
constantly. Now add 4-5 cups of water (eyeballing the
amount of curry required) and let the meat simmer
for 3-4 hours.Once the meat is tender, grind the list of
ingredients 2 to a fine powder and add to the cooking
curry. Add a little water if required.Stir well and finally
add the list of ingredients 3 (dissolve the flour in milk
and add to the curry), stirring all along.Let the curry
cook on a low flame for another 1 ½-2 hours, until the
meat falls off the bone.Garnish with chopped cilantro,
green chillie and lemon wedges. Serve with hot naan.
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