Presented below is the culinary guide for preparing Pakistani Kunna Gosht with mutton, an effortless and expeditious gastronomic delight that offers a goat-infused rendition of the renowned Nihari recipe.
WHAT IS KUNNA GOSHT?
Pakistani Kunna Gosht stands as an exquisite mutton delicacy, renowned as one of the quintessential Pakistani dinner recipes. This distinguished culinary masterpiece features tender goat meat (mutton) immersed in a flavorful curry skillfully infused with flour mixture, rendering it an unparalleled and distinct gastronomic experience.
Notably, Kunna Gosht serves as a tantalizing variant of the traditional Pakistani Nihari, showcasing the rich heritage and diverse flavors of a Pakistani recipe.
ORIGIN AND THE MEANING
Hailing from the culturally vibrant town of Chiniot in Pakistan, Kunna Gosht emerges as a cherished culinary gem exclusively tied to the Pakistani gastronomic tradition. The term "Kunna" derives its essence from its distinctive preparation method, where this delectable dish is traditionally slow-cooked within a clay pot, allowing the flavors to harmoniously meld together.
However, with the advent of technological advancements, such as the Instant Pot showcased in the recipe provided, this remarkable Pakistani recipe can now be prepared with equal finesse and convenience, seamlessly bridging the gap between tradition and modernity.
- Shahi Zeera- At the heart of Kunna Gosht lies the illustrious Shahi Zeera, an indispensable ingredient that bestows upon this culinary masterpiece its unparalleled essence. Excluding this key component would render Kunna Gosht incomplete, as the distinctive flavors and aromatic notes it imparts are essential in capturing the true essence of this extraordinary dish.
- Spices- the entirety of the whole spices shall undergo a meticulous transformation, as they are to be finely ground into a powder, thereby enhancing their flavors and facilitating their seamless integration. Subsequently, the resulting powdered spices shall be skillfully combined with the original mixture of whole spices, culminating in a harmonious fusion that elevates the overall essence of the recipe.
- Atta mixture-It's imperative to ensure that the atta mixture is devoid of any lumps, as a smooth and cohesive consistency is crucial for best results.
HOW TO MAKE KUNNA GOSHT?
Lightly dry roast the whole spices and grind them into powder form.
Take out in a bowl, mix in the salt and powder spices, set aside.
Add oil and onion.
Next add Ginger garlic paste
Then add meat and mix well.
Add Kunna masala you just made.
Then add atta mixture.
Mix in the atta mixture well.
It should look like this.
Let it cook for few minutes, garnish with ginger, and done.
HOW TO STORE IT?
To maintain its freshness and longevity, it is recommended to store Kunna Gosht in a hermetically sealed container within the refrigerator. Alternatively, for an extended duration of up to a month, the recipe can be preserved by freezing it in a tightly sealed container, thus safeguarding its flavors and textures.
Let's Make Kunna Gosht!!!
- Instant Pot
- 1 cup water
- 2 tbsp atta
- 1 tsp shahi zeera
- 1 anise star
- ¼ nutmeg
- 3 green cardamoms
- 10 black peppercorns
- 1 cinnamon stick
- 3 cloves
- 1 tbsp coriander seeds
- 3 long dried red chili peppers
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 inch ginger cut julienne
Make the Powder Mixture
- Dry Roast the whole spices lightly for 30 seconds.
- Grind them until powder form.
- Mix in the salt and powder spices in powdered mixture.
- set aside.
- In an Instant Pot, select sauté, add oil, let it heat up.
- Add onion, translucent the onion.
- Next add ginger garlic paste.
- Sauté it for 20 seconds.
- Add meat and sauté meat for 3-4 minutes.
- Then add yogurt and mix well.
- Add the powder mix that you made earlier, and mix well.
- Turn off the Instant Pot.
- Add 1 cup of water and atta in a cup or bowl.
- Mix it together until its lump-free.
Back to Kunna Gosht
- Turn on the Instant Pot on saute mode.
- Add the lump-free atta mixture.
- Mix everything well.
- Now let everything cook for 5 minutes.
- Pressure it for 15-20 minutes or until the meat is cooked or tender.
- Unseal the lid, let it cook on sauté for 7-8 minutes.
- Garnish with ginger.