Pakistani · intermediate
Chinioti Slow-Braised Beef Kunna Stew
A traditional earth-pot inspired stew from Chiniot, featuring tender beef shank braised in a flavorful ghee gravy thickened with a whole wheat flour paste.
- PREP TIME
- 15 min
- COOK TIME
- 60 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Melt ghee in a heavy pot over medium heat, add cumin seeds and red onions, sautéing until light golden, about 8 minutes.
- 02
Stir in garlic paste and black peppercorns, sautéing for another minute until aromatic.
- 03
Add beef shank chunks and cook for 8 to 10 minutes until deeply browned on all sides.
- 04
Pour in 3 cups of hot water, bring to a simmer, cover tightly, and reduce heat to low for 45 minutes until meat is tender.
- 05
Whisk whole wheat flour with half cup water until smooth, then slowly drizzle slurry into the simmering stew while stirring continuously.
- 06
Simmer uncovered for 8 to 10 minutes until gravy thickens into a glossy, velvety rich consistency, then finish with garam masala.
A LITTLE KITCHEN KNOW-HOW
Atta Slurry Thickening
Gradually introducing a whole wheat flour and water blend into hot stew to create a signature glossy texture without heavy cream.
Notes from the kitchen
- Bone-in beef shank adds natural gelatin and collagen to enrich the gravy texture during the long braise.
- Whisk flour cold with water before introducing it to hot liquid to prevent lumps in the silky gravy.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
