SU­MAYYA’S MUT­TON SHANK KUNNA GOSHT

Sunday Herald Life - - FOOD & DRINK -

(Serves 10)

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.

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