Karachi Mutton Kunna Paya Recipe (Wedding Style)

Mutton kunna paya is a popular Karachi wedding dish. In this recipe from a catering service near Federal B Area, the mutton legs (paya) and the mutton are cooked in two separate pots, because the paya takes 6-7 hours and the mutton only 2-3. Both are thickened with flour mixed in water and finished with a roasted special masala of nutmeg, white and black cumin, black cardamom and mace. The video gives the spice amount per kilo but not the weights of the meat, oil or onion, so those are marked as not stated.

Watch the Mutton Kunna Paya Video

• 0:38 Oil in the pot
• 0:55 Onion
• 1:13 Mutton goes in
• 1:21 Coriander, red chilli and turmeric
• 1:47 Paya yakhni
• 3:12 Flour in water
• 4:03 The special masala
• 5:08 The finished kunna paya

What Makes This Mutton Kunna Paya Different

Two pots. The paya melts slowly and the mutton quickly, so they cook separately and are combined at the end.

A flour thickener. Wheat flour mixed in water goes into the mutton and then the paya to make the gravy thick.

A roasted special masala. Nutmeg, white cumin, black cumin, black cardamom and mace are roasted, ground and added on top.

Very little spice. Only about 1 tbsp each of coriander, red chilli and turmeric per kg goes in, so the gravy tastes of the meat.

Ingredient Notes

• Paya: boil it once first to clean it.
• Timing: check the water every 2-3 hours and add water when it drops.
• Flour: mix it smooth in water before adding to avoid lumps.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Mutton Kunna Paya

1. Start the pots

Boil the mutton legs once. Heat oil in two pots and add ginger garlic water or paste and onion to both.

2. Add the paya and the mutton

Put the paya in one pot and the mutton in the other, because mutton melts sooner than paya.

3. Add the spices

Add the ground coriander, red chilli and turmeric (about 1 tbsp each per kg) and the salt to both pots. Add the paya yakhni and a little oil, cover and cook.

4. Cook slowly

Cook the mutton for 2-3 hours. The paya takes 6-7 hours on low flame; check every 2-3 hours and add water if it dries.

5. Thicken the gravy

Mix flour in water and add it to the mutton, then cook for 15-20 minutes. Do the same for the paya and cook for 20-25 minutes.

6. Add the special masala

Roast and grind the nutmeg, white cumin, black cumin, black cardamom and mace, add it on top and cook for 5-10 minutes. Combine the mutton and paya, cook for 10-15 minutes more and serve.

Original Karachi Special Mutton Kunna Paya

In Karachi, Mutton Kunna Paya is a royal dish served at high-end weddings and special occasions. This specific recipe comes from Javed Junaid Catering, located near the famous Javed Nihari in F.B. Area. The professional secret to this dish is cooking the “Paya” (trotters) and the “Mutton” in two separate pots because of their different cooking times. The rich, sticky consistency comes from slow-cooking for 6-7 hours and the addition of a specific flour-slurry, while the iconic aroma is achieved through a unique roasted “Kunna Masala” blend of Nutmeg, Mace, and Black Cumin. If you want to achieve that 100% authentic commercial taste at home, this step-by-step guide is all you need.

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Prep Time 30 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 30 minutes mins

Servings: 12 Persons

Course: Mutton / Paya

Cuisine: Karachi / Pakistani

Calories: 550

Ingredients Method Video Notes

Ingredients

  

Mutton and paya

• mutton legs (paya) boiled once first; weight not stated
• mutton weight not stated
• cooking oil amount not stated
• ginger garlic water or paste amount not stated
• onion sliced; amount not stated
• salt to taste
• paya yakhni the broth the paya was boiled in

Spices (per 1 kg of meat)

• 1 tbsp ground coriander
• 1 tbsp ground red chilli
• 1 tbsp ground turmeric

Thickener

• wheat flour mixed in water; amount not stated

Special masala (roasted and ground)

• nutmeg
• white cumin seeds
• black cumin seeds
• black cardamom
• mace

Method

 

Start both pots

1. Boil the mutton legs (paya) once. Heat oil in two pots, add ginger garlic water or paste and onion to both.
2. Put the paya in one pot and the mutton in the other, because mutton melts sooner than paya.

Spices

1. Add the ground coriander, red chilli and turmeric (about 1 tbsp each per kg) and the salt to both pots. Add the paya yakhni and a little oil, cover and cook.

Cook slowly

1. Cook the mutton for 2-3 hours. The paya takes 6-7 hours on low flame; check every 2-3 hours and add water if it dries.

Thicken

1. Mix flour in water and add it to the mutton, then cook for 15-20 minutes. Do the same for the paya and cook for 20-25 minutes.

Masala and finish

1. Roast and grind the nutmeg, white cumin, black cumin, black cardamom and mace, add it on top and cook for 5-10 minutes.
2. Combine the mutton and paya, cook for 10-15 minutes more and serve.

Video

Notes

Pre-Boiling Paya: Always boil the trotters once in plain water and discard that water before starting the recipe to remove any “meaty” smell.

Low Flame: Authentic Kunna Paya is never rushed. The longer it simmers on a low flame, the stickier and tastier the gravy becomes.

The Flour Secret: Don’t add too much flour at once. The gravy should be thick but smooth, not like a heavy paste.

Mutton Kunna Paya Problems and How to Fix Them

• The paya is still hard: it needs more time. Keep the flame low and add water as needed.
• The gravy is lumpy: the flour was not mixed smooth in water.
• The gravy is too thin: add a little more flour in water and cook for another 10 minutes.

Serving and Storing

Serve hot with naan or tandoori roti. Kunna paya tastes even better the next day; reheat gently with a splash of water.

Mutton Kunna Paya FAQs

Why cook the mutton and paya separately?

Paya takes 6-7 hours and mutton only 2-3, so they are combined at the end.

How much spice per kilo?

About 1 tbsp each of ground coriander, red chilli and turmeric.

What is in the special masala?

Nutmeg, white cumin, black cumin, black cardamom and mace, roasted and ground.

More Recipes

• Degi mutton kunna: a mutton kunna in a deg.
• Mutton rosh: another slow-cooked mutton dish.