Has anyone ever made Khunna? It a meat dish.
I once ate it in Karachi. Any one?
Re: Khunna?
bhook lag rahi hai. ab bataa bhi dau kya hai yeh. Abhi tak meinay khana nahi khaya. Oh my stomach
holding stomch with hands
Re: Khunna?
TNW: u sure u wanna know? the word "meat" has been used very loosely by Walkin on Water ;)
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Khawateen, only if it is not ‘ojri’ 
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People where is the discussion going…I need the tarkeeb…may be khunna is a complex thing 
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khunna???
Never heard of it.
Re: Khunna?
mujhay tau sirf the word, 'khanaa nazar aa raha hai.
Abhi tak khanaa nahi khaya
Re: Khunna?
Here is a recipe i found on the net. I have never tried this dish and not interested in trying.
Kunna
Ingredients
- 1.5 kg. mutton shank with bone, cut into 6-8 large pieces
- 2 cups ghee or oil
- 3 tbsp. garlic paste
- 3 tbsp. ginger paste
- 4 tsp. red chilies
- salt according to taste
- 4 tbsp. yogurt
- 2 tbsp. white cumin
- 2 tbsp. Saunf (aniseed)
- 2 tbsp. black pepper
- 2 tbsp. sonth (dry ginger)
- 2tbsp. black cardamom
- 1 tbsp. cloves
- 1 tsp. nutmeg (jaifel)
- 1 tbsp. mace ( javetri)
- 1 onion, thinly sliced
- 6 tbsp. flour
1. Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, red chilies and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.
- Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's instructions).
- Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
- Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don't stir hard, otherwise meat will break into small pieces).
- Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully. 6.Garnish with green chilies, ginger (chopped) and lemon slices. 7.Serve with Nan.
Re: Khunna?
tnwb
lol....
tum pehaly hi dubli patli ho....
kahin aesa na ho aunty kay wapis aanay tak ghayab hi na ho jao.:)
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Haha, no Sajal, ye chalta rehta hai. Kabhi moti bhens, kabhi kamzor teeli. 55 Kgs is the maximum weight I have reached. And I look so gol motol at 55 Kgs 
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Mehru: Thanks for posting. Sure looks complex. :)
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actually.. ojri is the punjabi term for Kunna… same thing… equally yucky indeed
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NNAHHHHHHHHHIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII!!!!
The shock of my life!!! I was expecting it to be anything but ojri. Uff!
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I dont think so. Mahru mentioned shanks (raan ka gosht) in her recipe.
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khe khe.. i just wanted to see TNMB go crazy with taht statement hehe… akay akay.. it isnt the same at all!
kunna is a memoni dish (atleast that is what my memon friends say ).. nearly like nihari…neat meat is used TNWB.. . its completely edible.. unlike ojri :yuck:
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That wasnt funny khawa… 
Udhar TNT nay dil hilaa kay rakh diya hai mera chota saa 
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btw…sorry to have spoiled your joke.
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it was hardly a joke sharabi :)
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Ohhh did not know that!
Anyway I used Shan masala for khunna / matka ghost with some beef. It was not bad. It was too difficult to buy all those spices separately.
It was infact like nehari but did bot have a lot of Saunf flavor.
SHAN masala zindabad!