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Before you jump to Mutton Kunna recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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As you can see, it’s not difficult to start integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to mutton kunna recipe. To cook mutton kunna you only need 19 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Mutton Kunna:

1. Get 1 kg Mutton
2. You need 2 Tbs Ginger garlic paste
3. Provide 1 small chopped onion
4. You need 1 tsp White cumin
5. Use Kunna Spices
6. Get 1/2 tsp white cumin (roasted & ground)
7. You need 1 tbs Coriander (roasted and ground)
8. Prepare 1 1/2 tbs red chili powder
9. Provide 1 tsp Turmeric
10. Get 1 tsp Garam Masala
11. Provide 3 green Cardamom
12. You need 1 big cardamom
13. Provide 7-8 cloves
14. You need 1/2 tsp Fennel seed (saunf)
15. Use 1 cup oil (if you want to put ghee please go ahead, I don’t use)
16. Provide 2 tbs Atta (dissolve in little bit water)
17. Use 1 tsp salt
18. You need For garnishing julienne ginger, green chilies and coriander
19. Get Black cumin (optional)

Steps to make Mutton Kunna:

1. Kunna masala: Take cumin (roasted and ground, coriander ( roasted and ground), red chili powder, Turmeric and garam masala, cloves,fennels seeds, and cardamoms; all roasted, ground and mix everything all together in pan and roast it again slightly. Check the color in picture and I love the aroma of all spices. Keep aside.
2. Take a clay pot(handi) and pour oil (usually kunna makes in Ghee but I don’t use Ghee so i just take slightly more oil) make it hot and add small chopped onion with Ginger garlic paste
3. Add white cumin and meat and fry. Add spices which you have prepared and fry at least 5 mins on high flame. 1. On the other side boil water in saucepan. One you are done with frying, pour hot water and cover it. 1. Cook until meat gets tender and cook well. Once the meat is cooked, make a paste of Atta with water and add in Kunna curry. Mix it and keep on low flame for half an hour.
4. Tips: I don’t use black cumin from the top, as my family doesn’t like it at all. But Once your kunna is done, sprinkle black cumin at least 1/2 tsp and cover it for 5 mins in low flame. It gives an authentic taste, aroma and look.
5. Serve with garma garam naan.

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