The star dish of every wedding and restaurant buffet, mutton kunna is thoroughly enjoyed by all young and old. Mutton trotters and meat pieces are pressure-cooked for hours in a rich broth of Kausar’s aromatic spice blend to perfection. Served with hot nan straight from the tandoor with a refreshing drink on a cold winter night, is simply a magical experience.
Ingredietns
Method:
Ingredietns
- 1 kg cube pieces of Goat meat and trotters
- 1 finely sliced Onion
- 2 tbsp Kausar Garlic paste
- 2-3 tbsp Flour
- 1 cup Ghee / Oil
- 1 packet Kausar Kunna Curry masala
Method:
- Heat oil in a deep pan and fry onions till they soften. Add garlic paste, meat cubes, trotter pieces and Kausar Matka Kunna Gosht masala. Fry for a few minutes till the meat is well coated and oil separates.
- Now add sufficient amount of water to the pot and cover with a lid. Place weight on the lid to prevent steam from getting out or simply cook the meat in a pressure cooker.
- Dissolve flour in 1 cup of water or use the liquid from the pot once the lid is removed.
- Pour the mixture into the pot and stir till it mixes well. Put the lid back on and further cook for 30 minutes on low heat till the meat curry is ready.