AUTHENTIC KUNNA GOSHT

Well, Kunna means clay pot. And ghost as we all know is a Persian name for meat/flesh. Kunna Ghost, a dish made in earthern pot. This slow process of cooking captures the earthern flavours in the pot and gives earthy flavour to the dish.

This recipe comes form the time of undivided India  Pakistan. It’s also known as chiniot ghost . Chiniot is a place in Punjab Pakistan from where this recipe came.

Initially it was cooked with very basic flavours, with spices that were easily available.To make the gravy a bit thick, wheat flour slurry was used.With time as more spices came to India, the dish was made more flavourful.

Well today I am sharing a very basic and authentic recipe of this old dish which is still cookes in some houses in Punjab.


Cuisine : India Pakistan ( undivided India )
Serves :4 
Time : 60 minutes 




"Authentic Kunna Gosht"


#ChunnotiGhost
Recipe that come from the period of #Undivided #Pakistan 
#NomadsRecipe 




Ingredients 

500 gms Mutton/Ghost on bone 
3 Onions Sliced
6-7 Cloves 
1 Piece Ginger 
1 tbsp Cumin Seeds 
1 tbsp Coriander Seeds 
Few Peppercorns 
1/2 tsp Turmeric Powder 
Rock salt 
Salt to taste 
3 tbsp Ghee 
1 1/2 tbsp whole wheat flour , slurry
Coriander leaves to garnish



Method:

Wash the mutton and keep aside.

In hand pestle crush together Cloves, ginger, peppercorns, cumin and coriander seeds with rock salt . 

Heat ghee in an earthern pot , add the meat , onions and paste and mix well and cook on low heat till the meat leaves water .

 Open and bhuno the meat till it leaves ghee . Add salt and turmeric.

Add water and keep it on slow flame till cooked . When the meat is cooked add the slurry to give some body to the gravy. 

Garnish with coriander .

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