Editorial sample recipePakistaniintermediateHalal

Chinioti Slow-Braised Beef Kunna Stew

Name: Chinioti Slow-Braised Beef Kunna Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 700 g beef shank, cut into 2-inch chunks; 4 tbsp ghee; 1.5 cup red onions, thinly sliced; 1.5 tbsp garlic paste; 1 tbsp whole cumin seeds; 1 tsp black peppercorns, coarsely cracked; 3 tbsp whole wheat flour, whisked with half cup water; 1 tsp garam masala powder

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: 15 min
Cook: 60 min
Total: 75 min

AI-generated illustration of Chinioti Slow-Braised Beef Kunna Stew

AI illustration

Technique to learn

Atta Slurry Thickening

Gradually introducing a whole wheat flour and water blend into hot stew to create a signature glossy texture without heavy cream.

Instructions

Step 1: Melt ghee in a heavy pot over medium heat, add cumin seeds and red onions, sautéing until light golden, about 8 minutes.
Stir in garlic paste and black peppercorns, sautéing for another minute until aromatic.

Step 3: Add beef shank chunks and cook for 8 to 10 minutes until deeply browned on all sides.

Step 4: 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.

Step 5: Whisk whole wheat flour with half cup water until smooth, then slowly drizzle slurry into the simmering stew while stirring continuously.

Step 6: Simmer uncovered for 8 to 10 minutes until gravy thickens into a glossy, velvety rich consistency, then finish with garam masala.

Cooking tips

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.

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