SUMAYYA’S MUTTON SHANK KUNNA GOSHT
Similar to the well-known Pakistani stew nihari (a curry with bone marrow) this is a more regional speciality of a city called Chiniot in Punjab. It’s traditionally made with goat meat in an earthenware pot (called kunna). Making this dish is a labour of love usually reserved for lavish weddings. The three-hour cooking time is well worth the wait. You can find mutton shanks in most reputable South Asian butchers or most excellent quality and sustainable farming from Harris Farm Meats (https://harrisfarmmeats.scot) in Stathaven, during season. For the kunna gosht: 4 tbsp vegetable oil 2 tbsp ghee 1 large onion, thinly chopped 2.5 cm piece ginger, peeled and grated ½ tbsp garlic, crushed 2kg 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 2 tsp salt, or to taste 1½ tbsp Kashmiri chilli powder or 1 tsp red chilli powder 1 litre water 2 tbsp plain flour, mixed in a little water to form a paste For the garam masala 1 tbsp fennel seeds 2 large black cardamom pods 1 cinnamon stick 2 star anise 1 tbsp each coriander seeds and cumin seeds 1 piece of mace 10 cloves 10 black peppercorns To garnish A large handful of coriander 5cm piece ginger, peeled and julienned 4 thin green chillies, finely chopped 4 large lemons, cut into wedges 10 onions, deep-fried until medium brown Method 1. Grind all ingredients for the garam masala in a spice grinder. Set aside. 2. Heat oil and ghee together in a pan over a medium heat. When hot, add onion, ginger and garlic, then cook for a few minutes, stirring until the raw smell disappears. Add lamb and fry until meat is sealed. 3. Add red chilli powder, salt and about 3-4 tbsp of the garam masala, reserving 2–3 tbsp as a garnish. Fry until the masala is fragrant. If it is sticking to the pan add a splash of water as you go. 4. Add the Kashmiri chilli (or red chilli) powder and stir until the meat is evenly coated. Pour in water to cover the meat. 5. Reduce heat slightly to medium-low. Cover and cook for 45-60 minutes. Keep checking to make sure the meat is not over-boiling. After 1 hour, remove 240ml of the liquid from the meat and beat the flour paste into it. Pour it back into the main saucepan and stir in evenly. Add 240ml water, then cover with lid, reduce heat to very low and cook gently for 2 hours, or until the meat falls off the bone. 6. Serve hot, topped with the coriander and remaining garam masala finely julienned ginger, chopped green chillies, lemon wedges and deep-fried onions in small bowls on the side, with taftaan, naan or crusty bread.