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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
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 12 Persons
Course: Mutton / Paya
Cuisine: Karachi / Pakistani
Calories: 550
Ingredients Method Video Notes

Ingredients
  

The Base Meat:
  • 1 kg Mutton Kunna cut/Large pieces
  • 1 kg Mutton Paya Trotters - pre-boiled once to clean
  • Cooking Oil as needed
  • Ginger-Garlic Water or paste
  • 4-5 medium Onions Sliced
The Spice Foundation (Per kg):
  • 1 tbsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Turmeric Powder Haldi
  • 1 tbsp Salt or to taste
  • Mutton Stock Yakhni
The Binding & Aroma (The Secret):
  • 1 cup Wheat Flour Atta mixed with water (Slurry)
Special Kunna Masala: (Roasted & Powdered blend of Nutmeg, Mace, White Cumin, Black Cumin, and Black Cardamom)

Method
 

Step 1: The Dual-Pot Strategy
  1. Since trotters take much longer to cook than meat, start by preparing two separate pots (Deghs). In both pots, add cooking oil and a generous amount of ginger-garlic water/paste along with sliced onions.
Step 2: Seasoning the Meat and Paya
  1. Divide your spices. Add red chili powder, coriander powder, and turmeric to both the Mutton pot and the Paya pot. For a commercial taste, use approximately 1 tablespoon of each spice per kg of meat. Add salt to both pots.
Step 3: Slow Cooking Process
  1. Add mutton stock (yakhni) or water to both pots. Cover and cook. The Mutton will take about 2-3 hours to become tender, whereas the Paya (trotters) must be cooked on a very low flame for 6-7 hours until they are completely soft and gelatinous. Check every 2 hours and add water if needed.
Step 4: Creating the Kunna Texture
  1. Once the mutton is tender, prepare a slurry by mixing wheat flour with water. Gradually add this to the mutton pot while stirring. This creates the thick, silky gravy characteristic of a "Kunna." Let it simmer for 15-20 minutes.
Step 5: Thickening the Paya
  1. Repeat the flour-slurry process for the Paya pot once the trotters are fully cooked (after 6 hours). Let it cook for another 20-25 minutes until the gravy thickens and becomes sticky.
Step 6: The Ultimate Combination
  1. Now, pour the cooked Paya into the Mutton pot. Combine them carefully. This is the stage where the two distinct flavors merge into one royal dish.
Step 7: The Master Stroke (Kunna Masala)
  1. Sprinkle the "Special Kunna Masala" (the roasted powder of Nutmeg, Mace, Cardamoms, and Cumin) over the combined pot. Cover and simmer for a final 10 minutes. This provides the signature aroma that can be smelled from a distance.

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.