Kunna gosht

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: 10–12 green cardamom pods; 1 cinnamon stick; 2 large black cardamom pods; 1 tbsp aniseed; 2 tbsp plain (all-purpose) flour, mixed in a little water to form a paste; 4 thin green chillies, finely chopped; 5 cm/2-inch piece ginger, peeled and cut into julienne; large handful of coriander (cilantro); large handful of coriander (cilantro); 10 black peppercorns; 10 cloves; 1 piece of mace; 1 tbsp each of coriander (cilantro) seeds and cumin seeds (or 2 tsp black cumin seeds if available); ½ tbsp crushed garlic; 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 large onion, thinly chopped; 2.5-cm/1-inch piece ginger, peeled and finely grated; 4 tbsp vegetable oil; 2 tbsp ghee; 2 tbsp plain (all-purpose) flour, mixed in a little water to form a paste; 2 tbsp plain (all-purpose) flour, mixed in a little water to form a paste; 1½ tbsp Kashimri chilli powder; 1 litre/1¾ pints/4 cups water; 1 tsp red chilli powder; 2 tsp salt, or to taste; 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; 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; 4 large lemons, cut into wedges; 10 medium onions, deep-fried until medium brown; 2 star anise

Slow-cooked lamb shank curry

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

Ingredients

Asia
Pakistan
Chinot
Main course
Punjab
Wedding/Marriage
Summer

Ingredients

Method