Kunna Paya Recipe by Chef Irfan Wasti
Prep Time
5 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Learn how to cook the specialty from Chiniot by following this ultimate Kunna Paya Recipe by Chef Irfan Wasti. Serve with lemon wedges, and naan.
Course:
Main Course
Cuisine:
Pakistani
Keyword:
Bakra Eid, Eid Recipes, Eid-ul-Adha, kunna, Masala TV Recipes, mutton paya, Mutton trotter, paya
Servings: 6
Ingredients
- 6 Mutton trotter boiled
- ¼ cup Oil
- ¼ cup Onion sliced
- 1 tbsp Ginger garlic paste
- Salt as required
- 1 tbsp Red chili powder
- 1 tbsp Coriander powder
- ½ tsp Turmeric powder
- ½ tsp All spice powder
- ¼ cup Butter
- 4-5 cups Mutton stock
- Flour as required
- 1 tsp Black cumin
For Garnishing:
- Lemon
- Green coriander chopped
- Green chilies sliced
For Tempering:
- ½ cup Oil
- ¼ cup Onion sliced
Cooking Method
-
Heat oil in a deep pot over medium heat.
-
Saute ginger garlic paste for few minutes then add all spices except black cumin and cook for another 2-3 minutes.
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Then add 1 cup mutton stock with Mutton trotters and bring to a boil and let it cook for 20 minutes.
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Now add butter and cook well for 4-5 minutes or until gravy thickened and oil comes on top.
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Now add remaining mutton stock
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In a small bowl, mix little flour in water.
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Add flour mixture into the stock and cook for 30 minutes on low flame.
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Heat oil in a separate pan. Fry onion in it until golden brown.
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Add black cumin and add tarka to kunna paye.
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Stir well and dish it out.
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Kunna Paya is ready to serve.
Serving Suggestions
Serve hot with naan, lemon, green chilies.
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