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Kunna Ingredients - 1.5 kg. mutton shank with bone, cut into 6-8 large pieces - 2 cups ghee or oil - 3 tbsp. garlic paste - 3 tbsp. ginger paste - 4 tsp. red chilies - salt according to taste - 4 tbsp. yogurt - 2 tbsp. white cumin - 2 tbsp. Saunf (aniseed) - 2 tbsp. black pepper - 2 tbsp. sonth (dry ginger) - 2tbsp. black cardamom - 1 tbsp. cloves - 1 tsp. nutmeg (jaifel) - 1 tbsp. mace ( javetri) - 1 onion, thinly sliced - 6 tbsp. flour 1. Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, red chilies and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated. 2. Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's instructions). 3. Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender. 4. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don't stir hard, otherwise meat will break into small pieces). 5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully. 6.Garnish with green chilies, ginger (chopped) and lemon slices. 7.Serve with Nan. ![]()
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Thread | Thread Starter | Forum | Replies | Last Post |
Mutton Paaya Kunna | FAJAAN | Cooking Section | 3 | 03-20-2012 08:23 PM |
~*~Mutton Paaya Kunna~*~ | FAJAAN | Cooking Section | 6 | 03-08-2012 06:55 PM |