Kuna Gosht (Heritage Food)



Kuna gosht meaning meat cooked in clay pot (also known as mutka gosht), is a dish that traces back its origins to Chiniot city of Punjab which near to Lahore Pakistan. Traditionally it’s cooked in a clay pot which is held below ground level for a good few hours to give meat the time to tenderize and spices to seep into meat and create thick aromatic gravy. Kuna gosht is similar to other famous and widely enjoyed dish known as Nihari, as they are almost taste identical, save for some mild difference caused by different spices used in making Kuna gosht for example the main spices used in nihari are coriander seeds and carefully crafted blend of whole garam masala spices, meanwhile Kuna is cooked using black cumin and simple yet perfect blend of whole garam masala spices. However, they do share a common ingredient- flour- which is used as thickening agent in both curries, which gives them a similar texture. Another difference between these curries is that Kuna is made with mutton or lamb meat whereas Nihari is preferably made with beef. But why limit options? One can also cook Kuna with chicken and beef as well. When using red meat it’s usually left for anywhere between 4-6 hours so the meat can become soft and pulpy, making it easier to bite into but if one prefers to take a more traditional route then use goat meat from hindquarters area. Since it’s cooked underground, its sealed shut to prevent loss of steam and by cooking under the surface maximum heat can be retained.

Although not cooked every day it’s usually prepared for celebration like Eid or wedding ceremonies, to celebrate beautiful occasions with a dish that has perfect blend of flavours. Kuna gosht is cooked by using minimum number of spices, thanks to the slow cooking everything mingles well to bring a flavourful curry. Due to its tricky and time-consuming method of cooking as such it’s not as widely available in Pakistani restaurants, but one can easily find it being cooked in chiniot’s households with authentic recipe and cooking method.

Once cooked Kunna gosht can be granshied with fresh ginger, chillies and coriander. It can be enjoyed with flat bread, naan or rice, with sides like raita and salad. If one gets the chance to travel around in Pakistan, do not forget to try the traditional and authentic chinnoti curry.





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