Name: Kunna gosht (Slow-cooked lamb shank curry)
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: Serves 10–12
Cuisine: Pakistani
Ingredients: large handful of coriander (cilantro); 2 tbsp plain (all-purpose) flour, mixed in a little water to form a paste; 2 tsp salt, or to taste; 1 cinnamon stick; 10 cloves; 1 tbsp each of coriander (cilantro) seeds and cumin seeds (or 2 tsp black cumin seeds if available); 5 cm/2-inch piece ginger, peeled and cut into julienne; 10 medium onions, deep-fried until medium brown; 4 large lemons, cut into wedges; 10 black peppercorns; 2 large black cardamom pods; 4 thin green chillies, finely chopped; 1 tbsp aniseed; 1 piece of mace; 1½ tbsp Kashimri chilli powder; 1 litre/1¾ pints/4 cups water; 10–12 green cardamom pods; 2 star anise; 4 tbsp vegetable oil; 1 large onion, thinly chopped; 2 tbsp ghee; ½ tbsp crushed garlic; 2.5-cm/1-inch piece ginger, peeled and finely grated; 2 kg/4½ lb leg of lamb chopped into 5–6 pieces with marrow exposed, or 3 large lamb shanks, cut into 2, marrow exposed; 1 tsp red chilli powder

Preparation info

Serves
10–12

Difficulty
Easy
Ready in
4 hr

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Kunna gosht is a dish that will be familiar to those who have had nihari – it’s very similar, but there’s a subtle variation in spice. Hailing from the Punjabi town of Chinot (known for its beautiful hand-carved rosewood furniture), this rich and extravagant Punjabi wedding dish is made of slow-cooked lamb or mutton shanks and garam masalas. It’s eaten topped with ginger, coriander leaves and more spice, and served alongside hot naans or