Kunna Gosht in Handi
Description
Kunna Gosht in Handi is a rich, traditional desi meat dish made with beef or mutton, aromatic whole spices, and warming ground spices. Yogurt and flour help create its thick, hearty texture, making it a comforting dish for a special meal.
Ingredients
Whole Spices:
Ground Spices:
Optional Garnish:
Instructions
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1. Preheat and prepare the tagine
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If using a clay tagine, soak the base in water for 15–20 minutes before cooking (prevents cracking). Or you can simply use any heavy bottom pan.
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Place it on a flame diffuser over low heat.
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2. Sauté onions and aromatics
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Add oil/ghee to the tagine base.
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Once warm, add onions and cook slowly until golden.
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Add whole spices, let them release aroma (1–2 mins).
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Add ginger-garlic paste and sauté until the raw smell disappears.
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3. Add beef and brown it
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Add beef pieces and cook until they start to brown and sear a little.
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Stir in red chili, turmeric, coriander, and cumin powders. Mix well.
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4. Add yogurt and cook masala
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Add whisked yogurt and cook on low-medium until oil starts to separate.
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Add salt and green chilies.
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5. Add water and slow cook
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Add water, mix well, and cover the tagine.
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Let it slow simmer for 2–2.5 hours. (Don’t open too often; tagines are designed for gentle, moist heat. Check every 40 minutes.)
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6. Prepare flour slurry
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In a small pan, lightly roast the wheat flour or gram flour until fragrant (don’t brown too much).
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Mix roasted flour with ½ cup water to form a smooth paste (no lumps).
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7. Thicken the kunna
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When beef is tender and broth is rich, slowly stir in the flour slurry.
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Cook another 10–15 minutes uncovered until the gravy thickens to a velvety consistency.
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8. Final touch
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Sprinkle garam masala, adjust salt, and simmer for 5 more minutes.
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Garnish with ginger and coriander.
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