Kunna Gosht (Slow-Cooked Mutton in a Clay Pot)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g mutton, bone-in pieces
- 1 onion, finely chopped
- 3 tbsp ghee
- 5 garlic cloves
- 20 g fresh ginger, grated
- 2 tbsp plain flour
- 1 tbsp fennel seeds
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 10 g fresh ginger, cut into fine strips
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 29.7 g
- Carbohydrate
- 8.8 g
- of which sugars
- 2.4 g
- Fat
- 37 g
- of which saturates
- 18.6 g
- Fibre
- 1.9 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a large, heavy pan and fry the onion for 6 minutes until softened, then add the garlic cloves and grated fresh ginger and fry for 1 minute.
- 2
Add the mutton and brown on all sides for 8 minutes, then stir in the fennel seeds, chilli powder and ground turmeric.
- 3
Pour in 1 litre water, bring to the boil, then cover and simmer very gently for 1.5-2 hours, stirring occasionally, until the meat is completely tender.
- 4
Mix the plain flour with a little cold water to a smooth paste, stir it into the pot and simmer for 10 minutes, stirring often, until the gravy is thickened and clinging to the meat, in the style of a traditional clay-pot kunna.
- 5
Taste and adjust the seasoning.
- 6
Scatter with the ginger strips and fresh coriander, and serve with naan.
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