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Kunna Gosht
A slow-cooked lamb or beef stew from the Punjab region of Pakistan, traditionally cooked in a clay pot (kunna) over charcoal, resulting in incredibly tender meat and a rich, aromatic gravy.
🧂 Ingredienti
- 1.5 kg Lamb or Beef (bone-in chunks)
- 1/2 cup Ghee or Cooking Oil
- 3 large Onions(finely sliced)
- 2 tbsp Garlic Paste
- 2 tbsp Ginger Paste
- 4 medium Tomatoes(pureed)
- 1 cup Yogurt(plain, whisked)
- 1 tsp Turmeric Powder
- 2 tbsp Coriander Powder
- 1-2 tsp Red Chili Powder(adjust to taste)
- to taste Salt
- 1 tbsp Whole Spices (Cardamom pods, Cloves, Cinnamon stick, Bay leaves)
- 2-3 cups Water(or as needed)
- 3-4 whole Green Chilies(slit)
- 1/2 cup Fresh Coriander(chopped, for garnish)
- 2 tbsp Fresh Ginger Juliennes(for garnish)
👨🍳 Istruzioni
- 1
Heat ghee or oil in a heavy-bottomed pot or Dutch oven (or prepare your clay pot if using traditional method).
💡 Consigli Professionali: If using a clay pot, ensure it's seasoned and ready for slow cooking. - 2
Add the sliced onions and sauté until golden brown. This can take about 15-20 minutes.
💡 Consigli Professionali: Low to medium heat is key for even browning. - 3
Add the lamb/beef pieces and brown them on all sides.
- 4
Stir in the garlic and ginger paste, sauté for 2-3 minutes until fragrant.
- 5
Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil starts to separate from the masala.
💡 Consigli Professionali: This step is crucial for developing the base flavor. - 6
Add the whisked yogurt and cook on low heat, stirring continuously, until the yogurt is well incorporated and the oil separates again.
- 7
Add the whole spices and 2 cups of water. Bring to a boil, then reduce heat to low, cover tightly, and simmer.
💡 Consigli Professionali: If using a clay pot, seal the lid with dough and place it over very low heat or charcoal. - 8
Cook for 4-6 hours, or until the meat is extremely tender and falling off the bone. Check occasionally and add more water if it becomes too dry.
💡 Consigli Professionali: The longer it cooks, the more tender and flavorful it becomes. - 9
In the last 30 minutes of cooking, add the slit green chilies.
- 10
Once the meat is tender and the gravy has thickened to your desired consistency, turn off the heat.
💡 Consigli Professionali: The gravy should be rich and slightly oily, typical of this dish. - 11
Garnish with fresh coriander and ginger juliennes before serving.
💡 Consigli Professionali: Serve hot.
💡 Consigli Professionali
- ✓The key to Kunna Gosht is slow cooking; do not rush the process.
- ✓Using bone-in meat adds more flavor and richness to the stew.
- ✓Adjust chili powder to your preference.
- ✓Traditionally cooked in a clay pot over charcoal, but a heavy-bottomed pot or Dutch oven works well.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Can be made with mutton or beef.
- Some recipes include a small amount of garam masala towards the end of cooking.