It’s time to enjoy the festive celebrations of Eid with the exotic biryanis and kebabs, fresh meat and chicken curries. Eid is a time of the year which brings families and friends together, leaving all grievances behind to celebrate the day of blessings with happiness. My favorite dish for any festivity or celebration is undoubtedly Kuna Ghost.
Kuna (aka mutka ghost) is a very traditional mutton specialty from Chiniot city. The curry is extremely delicate and aromatic. It is cooked with a few basic spices on low flame in a clay pot, creating an earthy aroma and magical melt-in-mouth flavor.
For me, Kuna and Nihari are like siblings. If Nihari was adapted from the Nawabs of Delhi, Kuna was created by the Punjabis of Chiniot. Nihari is made with Beef, while Kuna is made with Mutton. The key ingredient in nihari is coriander seeds and beautiful blend of whole garam masala spices while Kuna is made with earthy black cumin and some simple whole garam masala spices. Texture of both the curries is very much alike because it is thickened with wheat flour. Both are slowly cooked for hours which creates a beautiful finger clicking curry and pull apart meat. Tempted enough??
I am drawing this comparison to lay emphasis on the fact that if you love nihari I am certain that you will love Kuna Ghost.
Preparation time: 15 minutes
Cooking time: 2 – 3 hrs.
Serving: 3 – 4 persons
- Mutton – ½ kg, mutton shanks
- Onion – 2 medium thinly sliced
- Ginger – 1 tablespoon, freshly grated
- Salt – 1 teaspoon or to taste
- Red Chili Powder- 1 tablespoon (use kashmiri red chili powder)
- Turmeric powder – ¼ teaspoon
- Black Cumin Seeds (shah zeera) – 1 teaspoon
- Black Cardamom – 1
- Cloves – 3 to 6
- Black Pepper corns 6 to 8
- Cinnamon sticks – 2 small
- Yogurt – 1/3 cup
- Wheat – 3 tablespoons dissolved in ¼ cup
- Ghee – ¼ cup
- In a pot, heat ghee and fry the garam masala spices ( black cumin, black cardamom, cloves, cinnamon sticks and black peppers.)
- Once they start cracking, add onions and fry on slow medium heat until they become translucent pink.
- Remove onions from oil and grind them in to a fine puree.
- Add the purred onions back in the oil, sauté for a minute and then add mutton and ginger.
- Fry meat until it changes color, add all the spices and let it cook until oil comes on top. (achay sey bhona hai, let is simmer on low flame for 25 minutes).
- Add yogurt and green chilies, let it bhounofy on high flame until the masala is nicely cooked and oil separates from the curry.
- Add 3-4 cups of water in the mutton. Cover with the lid and let the meat cook on slow medium flame till meat is tender and soft.
- Dissolve wheat flour in water and add it in the meat curry. This will help the curry get thicken slightly.
- Add a tarkaof freshly grounded black cumin and let it simmer for another 10 minutes or so untill ghee comes on top.
- Garnish with fresh finely cut ginger.
- Serve with naan and enjoy our authentic traditional cuisine.