Here’s a simple guide for making Quick 30-Minute Pakistani Kunna Gosht with mutton. It’s an easy and fast version of the classic Nihari, using goat meat for a flavorful twist!
WHAT IS KUNNA GOSHT?
Quick 30-Minute Pakistani Kunna Gosht is a delicious mutton dish and a classic favorite among Pakistani main dish recipes. This flavorful curry features tender goat meat (mutton) cooked with a flour mixture, creating a rich and unique taste that's truly unforgettable.
Kunna Gosht is a mouthwatering twist on traditional Pakistani Beef Nihari, showcasing the rich heritage and diverse flavors of Pakistani cooking. My Grand mother used to make this recipe. It reminds me of my childhood.
ORIGIN AND THE MEANING
Originating from the culturally rich town of Chiniot in Pakistan, Kunna Gosht is a beloved dish deeply rooted in Pakistani food traditions. The name "Kunna" comes from its unique cooking method, where the dish is traditionally slow-cooked in a clay pot, allowing the flavors to blend perfectly.
Thanks to modern innovations like the Instant Pot, as shown in the recipe, this amazing Pakistani recipe can now be made with the same flavor and ease, blending tradition with convenience.
INGREDIENTS
- Shahi Zeera: This essential ingredient gives Kunna Gosht its signature flavor. Leaving it out would compromise the dish’s unique taste and aroma.
- Spices: Whole spices should be ground into a fine powder to enhance their flavor and blend smoothly.
- Atta Mixture: Ensure the atta mixture is lump-free for a smooth and consistent texture.
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.
Add Kunna masala you just made.
Then add atta mixture.
Mix in the atta mixture well.
Pressure it.
It should look like this.
Let it cook for few minutes, garnish with ginger, and done.
HOW TO STORE IT?
To keep Kunna Gosht fresh, store it in an airtight container in the refrigerator. For longer storage, freeze it in a tightly sealed container to preserve its flavors and texture for up to a month.
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Let's Make Kunna Gosht!!!
Quick 30-Minute Pakistani Kunna Gosht
Equipment
- Instant Pot
Ingredients
- 1 lbs mutton
- ⅓ cup olive oil
- 1 onion sliced
- 4 tbsp ginger garlic paste
- 2 tbsp yogurt
Atta Mixture
- 1 cup water
- 2 tbsp atta
Whole Spices
- 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
Powder spices
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp salt or as needed
Garnish
- 1 inch ginger cut julienne
Instructions
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.
Kunna Gosht
- 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.
Atta mixture
- 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.
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