Kunna Gosht (Sealed Pot Mutton)
Mutton, yoghurt, onions and whole spices sealed in a pot and cooked low and slow so the meat turns meltingly soft.
- Time3 hr 15
- LevelEasy
- Costabout £2.47 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 564kcal
- 10.6gcarbs
- 5.4gof which sugars
- 43.3gfat
- 18.3gsaturates
- 34gprotein
- 3gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Put everything except the garam masala and fresh coriander in a large heavy casserole and mix well with your hands.
- 2
Cover the surface with baking parchment, then a sheet of foil, pressing it tight against the rim. Put the lid on top so no steam can escape.
- 3
Cook in the oven for 2 hours 30 minutes without opening it.
150 min - 4
Carefully lift off the lid and foil, away from your face as the steam is very hot. The mutton should be very tender and sitting in a rich, thick gravy.
- 5
If the gravy is thin, simmer it on the hob for 10 minutes. Stir in the garam masala.
10 min - 6
Scatter over the fresh coriander and serve with naan or boiled rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
