Kunna Recipe

• 1 kg Mutton
• 1 tsp Red Chili Powder
• 4 Small Cardamoms
• 4 Black Cardamoms
• 1 tsp Coriander Seeds (Dhania)(crushed)
• 1 stick Cinnamon (Dalchini)
• ½ tsp Cumin Seeds (Jeera)
• 2 Bay Leaves (Tej Patta)
• 3 Onions (sliced)
• 4 tbsp Mustard Oil
• 4 tbsp Ginger Garlic Paste
• ½ cup Curd (Yogurt)(beaten)
• ½ tsp Turmeric Powder
• 2 cups Mutton Stock
• Salt (to taste)
• 3 tbsp Coriander Leaves (chopped)

• Heat the oil in a large frying pan and cook cardmoms, cinnamon, bay leaves and cumin seeds until start to crackle.
• Stir-in onions and fry until golden brown.
• Stir-fry the ginger-garlic paste and the mutton for 7-8 minutes over medium high heat.
• Sprinkle with crushed coriander seeds, red chili powder and turmeric powder.
• Cook until meat is half cooked thereafter add the beaten curd. Simmer until gravy is thick.
• Add the mutton stock and salt and cover. Cook on low heat until meat is tender.
• Garnish with coriander leaves and serve.