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Authentic Chinioti Mutton Kunna slow-cooked in a clay pot with rich gravy and black cumin by Zaika Menu
zaikamenuteam

Authentic Chinioti Mutton Kunna Recipe

A rich, silky, and traditional slow-cooked mutton curry prepared in a clay pot (Mitti ki Handi). Famous for its "Makkhan" soft meat and aromatic black cumin (Kala Zeera).
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 people
Course: Main Course, Dinner
Cuisine: Pakistani, Chinioti, Punjabi
Calories: 485
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
Amount Unit Name Notes
1 kg Mutton Shank (Machli ka Gosht) Large pieces for better texture
250 g Desi Ghee Essential for the "Shahi" taste
2 medium Onions Finely sliced
1 tbsp Ginger Garlic Paste Freshly ground
1 tsp Black Cumin (Kala Zeera) The signature Kunna spice
4 tbsp Wheat Flour (Aata) Mixed in water for thickening
To taste - Salt, Red Chili, Turmeric Basic spices
1.5 liters Water For slow cooking

Equipment

  • Mitti ki Handi (Clay Pot) For the authentic earthy flavor
  • Atta (Wheat Flour) Dough To seal the lid for slow cooking.
  • Wooden Spoon To keep the meat tender while stirring.

Method
 

Instructions
    Searing: Heat Desi Ghee in the clay pot. Add onions and fry until translucent. Add mutton, ginger-garlic paste, and basic spices. Sear until the meat changes color.
      Slow Cook: Add water and bring to a boil. Seal the lid of the clay pot with wheat dough (Dum style). Lower the flame and let it simmer for 4 to 6 hours until the meat is "Makkhan" soft.
        Thickening: Open the seal. Mix wheat flour in half a cup of water (slurry) and add it slowly to the gravy while stirring continuously.
          Tempering: Add the signature Kala Zeera and fresh ginger slivers. Let it simmer for another 10 minutes until the gravy is glossy and thick.
            Serve: Garnish with green chilies and serve hot with Roghni Naan

              Video

              Notes

              Recipe Notes
              • Meat Selection: Hamesha "Machli ka Gosht" (Shank) use karein kyunke Kunna ki asli gelatinous texture usi se banti hai.
              • Flame Control: Cooking ke doran aanch bilkul halki (dum wali) honi chahiye taake mitti ki handi na phate aur gosht andar tak gal jaye.
              • Flour Tip: Aata dalte waqt chamach chalate rahein taake gravy mein lumps (guthliyan) na banein.