- Oil : half cup
- Mutton Shank / Chops : 1 kg (50-60 gram each piece)
- Onion (sliced) : 1 medium
- National Ginger Paste : 1 tablespoon
- National Garlic Paste : 1 tablespoon
- National Chili Powder : 1 & 1/2 tablespoons
- National Turmeric Powder : 1/2 teaspoon
- National Coriander Powder : 1 & 1/2 tablespoons
- National Iodized Salt : to taste
- Whole-Wheat Flour (atta) : 4-5 tablespoons
- National Cumin Seeds (roasted) : 1 tablespoon
In a large sauce pan heat the oil and cook the meat on high heat for a few minutes till it changes color.
Turn the heat to medium and add onion, National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, and National Coriander Powder. and National Iodized Salt. Do bhunai, using a splash of water, for about 5-6 minutes till the oil separates.
To this add approximately 6-7 cups of water and put it on a simmer with the lid covered. Depending on the size and quality of meat it may take approximately 1.5 -2 hours.
When the meat is tender there should be enough liquid left to make gravy (about 4 cups). At this point, skim out the roghan and reserve for the time of serving.
Whisk with 1 cup of water. Pour little at a time, whilst stirring to achieve the desired thickness. The gravy should not be too thick. Bring to a full boil. Turn the heat to low and cook for another 10 minutes.
Turn the heat off. Crush National Cumin Seeds between your palms and add to the kunna.
Serve hot accompanied with fresh kulchas.