Mutton Kunna 2024

Mutton Kunna

Mutton Kunna 2024

Mutton Kunna is a traditional Pakistani dish known for its sweet and savory gravy. Here is a detailed recipe to help you make it at home:


 For the Mutton:
– 1 kg mutton (preferably with bones), cut into pieces
– 2 large onions, finely sliced
– 4-5 cloves of garlic, minced
– 1-inch piece of ginger, minced
– 2 tomatoes, chopped
– 2-3 green chilies, chopped
– 1 cup yogurt
– Salt to taste
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– 1/2 cup oil

 For the Kunna Masala (Spice Mix):
– 4-5 whole dried red chilies
– 1 tablespoon coriander seeds
– 1 tablespoon cumin seeds
– 1 tablespoon fennel seeds
– 1 tablespoon black peppercorns
– 1 tablespoon cloves
– 1 tablespoon green cardamom pods
– 1 tablespoon black cardamom pods
– 1 tablespoon cinnamon sticks
– 1 teaspoon nutmeg powder

 For Garnish:
– Fresh coriander leaves, chopped
– Fresh ginger, julienned
– Green chilies, sliced


1. Prepare the Kunna Masala:
– Toor dal and red chilies roast on a medium flame for 3-4 minutes stirring occasionally till you get a light aroma of the spice.
To prepare the Kunna Masala, dry roast the following whole spices for few minutes till aromatic
To prepare Kunna Masala, roast the following whole spices until they emit an aroma:
For preparing Kunna Masala, roast the following whole spices until they splutter.
For preparing the Kunna Allow all the ingredients to cool before processing them into a fine powder with the help of a spice grinder or mortar-and-pestle. Set aside.2. Marinate the Mutton:
– To this sum, add the minced mutton pieces and mix with curd, salt, red chilly powder, turmeric powder, coriander powder and half of the ginger garlic paste. Allow it to stand for at least 30 minutes to enable the flavors to absorb well into the chicken.

3. Cook the Mutton:
– Heat oil over medium fire in a heavy-bottomed pot, commonly referred to as a kunna pot. Then, mix the sliced onions and fry until the onions turngolden.
– STEPS: Add the remaining ginger-garlic paste and fry until its raw smell is no longer recognizable.
– Next, put the marinated mutton along with chopped tomatoes and green chilies and mix properly. Fry on high flames till the mutton has acquired a new color and the tomatoes turn soft.

4. Add Kunna Masala:
– After partially frying the mutton, spread the freshly prepared Kunna Masala over the mixture. Turn until the mutton is well coated in the spices and smells fragrant.

5. Simmer:
– Fill water in the pot in order to immerse the pieces of mutton if necessary. Let it boil temporarily, and then lower the heat of fire, put the lid back onto the pot, and let it cook until the mutton becomes soft and the gravy becomes thick. This tends to take to about 1. Approximately five to two hours depending on the kind of meat used for the stew.

6. Garnish and Serve:
– After the mutton is fully cooked and the gravy thickens to your desire, garnish with fresh chopped coriander leaves, green ginger or thin strips and slices of green chillies.
– Perfect to be enjoyed while hot accompanied with tandoori bread or rice.

That’s all about homemade Mutton Kunna! Bon Appetite!

Calories in Mutton Kunna

Mutton Kunna is a traditional dish from the Punjab region of Pakistan. It is especially popular in cities like Lahore and Faisalabad. Here’s a look at its history and some potential benefits:


Mutton Kunna comes from the culinary traditions of Punjab, especially Punjabi Muslims. It is believed that after a long time of local chefs and chefs experimenting with different spices and cooking methods to create a rich and delicious dish, lamb kunna has become a favorite part of Pakistani cuisine, often served on special occasions , conventions and festivals.


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