Mutton Kunna Gosht 1kg| Asal chinioti Dish| Matka Gosht| Authentic Recipe | Homemade delicious

#mutton #kunnagosht #matkafod #asal #chinioti #recipe #homemade #delicious #authentic #recipe #perfect #enjoy Mutton Masala Karahi gosht👇    • Mutton Masala Karahi Gosht | Degi Zaiqa | ...   Mutton Kunna Gosht – 1 KG Authentic Chinioti Recipe: Authentic Almashoor Chinioti-style Mutton Kunna Gosht — tender mutton, rich aromatic gravy, and traditional desi spices. Perfect for a family dinner! Ingredients Serves 4–5 people · Cooking time: approximately 2–2½ hours Mutton: 1 kg (with bones) Onion: 2 medium, finely sliced Ginger-garlic paste: 2 tbsp Wheat flour (atta): 4 tbsp Oil or desi ghee: ½ cup Water: approximately 5–6 cups,/3'4 glass as needed Whole and powdered spices Salt: 1½ tsp, or to taste Red chilli powder1½ tsp Coriander powder 1 tsp Cumin powder: 1 tsp Turmeric powder 1tsp Black pepper powder: ½ tsp Garam masala powder: 1 tsp Cinnamon: 1 small stick Green cardamoms: 3 Black cardamom: 1 Cloves: 4–5 Black peppercorns: 8–10 Bay leaf: 2 For garnish Fresh ginger, cut into thin strips Fresh coriander Green chillies Lemon wedges Step-by-step cooking method 1. Fry the onions and mutton Heat oil or desi ghee in a heavy-bottomed pot. Add sliced onions and fry until light golden. Add whole spices, then ginger-garlic paste. Cook for a minute and add the mutton. Fry for 8–10 minutes until the meat changes colour. 2. Add the spices Add salt, red chilli, coriander, cumin, turmeric and black pepper. Mix well. Add whisked yogurt and cook for 5–7 minutes until the oil begins to separate. 3. Cook until tender Add 4–5 cups of hot water. Cover and simmer on low heat for approximately 1½–2 hours, or until the mutton is tender. Add more hot water if required. Cooking time depends on the cut of meat. 4. Prepare the kunna gravy Mix 4 tbsp wheat flour with ¾–1 cup of cold water until completely smooth. Gradually pour it into the simmering curry while stirring continuously to prevent lumps. Add a little at a time until the gravy reaches your preferred thickness. 5. Final dum Add garam masala and simmer gently for another 15–20 minutes, stirring occasionally. The gravy should be thick, smooth and glossy, with tender meat. Garnish with ginger, green chillies and fresh coriander. Secret tips for restaurant-style Kunna Authentic flavour: Use desi ghee and a heavy pot; a traditional clay pot is even better if suitable for your cooking setup. Perfect consistency: Add the flour slurry gradually. Too much flour can make the gravy heavy and pasty. Tender meat: Keep the heat low after adding water, and allow enough time for the mutton to soften. Best taste: Let the finished kunna rest for 10 minutes before serving. Serve hot with tandoori naan, roghni naan or chapati, along with lemon and green chillies. Recipe name for your cooking video: 1 KG Mutton Kunna Gosht | Authentic Almashoor Chinioti Style | Homemade Restaurant-Style Kunna — Kitchen with Mom½ tsp Black pepper powder: ½ tsp Garam masala powder: 1 tsp Cinnamon: 1 small stick Green cardamoms: 3 Black cardamom: 1 Cloves: 4–5 Black peppercorns: 8–10 Bay leaf: 1 For garnish Fresh ginger, cut into thin strips Fresh coriander Green chillies Lemon wedges Step-by-step cooking method 1. Fry the onions and mutton Heat oil or desi ghee in a heavy-bottomed pot. Add sliced onions and fry until light golden. Add whole spices, then ginger-garlic paste. Cook for a minute and add the mutton. Fry for 8–10 minutes until the meat changes colour. 2. Add the spices Add salt, red chilli, coriander, cumin, turmeric and black pepper. Mix well. Add whisked yogurt and cook for 5–7 minutes until the oil begins to separate. 3. Cook until tender Add 4–5 cups of hot water. Cover and simmer on low heat for approximately 1½–2 hours, or until the mutton is tender. Add more hot water if required. Cooking time depends on the cut of meat. 4. Prepare the kunna gravy Mix 4 tbsp wheat flour with ¾–1 cup of cold water until completely smooth. Gradually pour it into the simmering curry while stirring continuously to prevent lumps. Add a little at a time until the gravy reaches your preferred thickness. 5. Final dum Add garam masala and simmer gently for another 15–20 minutes, stirring occasionally. The gravy should be thick, smooth and glossy, with tender meat. Garnish with ginger, green chillies and fresh coriander. Secret tips for restaurant-style Kunna Authentic flavour: Use desi ghee and a heavy pot; a traditional clay pot is even better if suitable for your cooking setup. Perfect consistency: Add the flour slurry gradually. Too much flour can make the gravy heavy and pasty. Tender meat: Keep the heat low after adding water, and allow enough time for the mutton to soften. Best taste: Let the finished kunna rest for 10 minutes before serving. Serve hot with tandoori naan, roghni naan or chapati, along with lemon and green chillies. Recipe name for your cooking video: 1 KG Mutton Kunna Gosht | Authentic Almashoor Chinioti Style | Homemade Restaurant-Style Kunna — Kitchen with Mom