Kunna (A Delicious Chinioti Dish, Punjab, Pakistan) Recipe

Add 1/4 cup water, the onions, and all the spices except for the wheat flour, caraway, and garam masala. Stir everything together.

Cover the pot and cook on low heat. Let it simmer until the mutton is completely tender; this will take some time, so be patient. The meat should pull apart easily with a fork.

Once the mutton is tender, remove the lid and add the 1 cup oil. Increase the heat slightly and stir-fry the mutton, allowing it to brown a bit and the oil to separate.

In a small bowl, whisk the 3 teaspoons wheat flour with another 1/4 cup of water until smooth. Pour this slurry into the pot, stirring constantly to prevent lumps. Continue to cook on low flame for another 10 to 15 minutes, until the sauce has visibly thickened.