Updated: 12th, October 2020 Originally, kunna is made from the mutton shank or mutton leg cut in pieces. But with innovation and an increase in demand, kunna is made commercially with beef and chicken too. I’ve made kunna gosht in a regular pot on the stove but the taste is delicious. It is somewhat similar to Nihari. I personally felt it is very easy to cook and a great escape from the regular mutton stew.
Origin
Kunna is a Punjabi dish from the city of Chiniot in Punjab. Chiniot is famous for handcrafted furniture and Kunna. This is not an original recipe of kunna gosht or matka gosht, this recipe is adapted for easy home cooking with a few more spices. The original kunna recipe has very few ingredients like mutton, green chilies, garlic, ginger, and onion.
The technique
In the Punjabi language, an earthen pot is called ‘Kun-na’ or ‘Mat-ka’. That’s why this curry is also called ‘Matka gosht (gosht means meat.) The technique is slow, underground cooking. You put all ingredients in kunna pot and place the sealed pot in the soil. Then lit a bonfire on the soil above the pot. The distant heat cooks the meat for 4-6 hours and makes it very tender.
Ingredients
Kunna gosht or Matka gosht is best cooked with lamb shanks. And that’s the traditional way of doing it. But I’ve tried the recipe with pieces of mutton leg and other parts too. It still turns out good with a little compromise on taste. What is more important is that you use bone-in mutton or lamb. It is the bones that give a lot of flavor to this Pakistani lamb shank curry.
How to make it?
Hungry for more mutton? Which version of Kunna Gosht recipe is your favorite? I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
