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Kunna Paya Recipe by Chef Irfan Wasti
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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
Chef: Irfan Wasti
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
  1. Heat oil in a deep pot over medium heat.
  2. Saute ginger garlic paste for few minutes then add all spices except black cumin and cook for another 2-3 minutes.
  3. Then add 1 cup mutton stock with Mutton trotters and bring to a boil and let it cook for 20 minutes.
  4. Now add butter and cook well for 4-5 minutes or until gravy thickened and oil comes on top.
  5. Now add remaining mutton stock
  6. In a small bowl, mix little flour in water.
  7. Add flour mixture into the stock and cook for 30 minutes on low flame.
  8. Heat oil in a separate pan. Fry onion in it until golden brown.
  9. Add black cumin and add tarka to kunna paye.
  10. Stir well and dish it out.
  11. Kunna Paya is ready to serve.
Serving Suggestions

Serve hot with naan, lemon, green chilies.