BOUNG KUNNA

  KUNNA( BOUNG)
Ingredients :
Buong with Bones             1 Kg
Ginger garlic Paste          1,1 Tbsp
Tomato 3
PAYA Masala Shan    2 TBSP
Clover 5
Cinnamon stick          Dar chini 2 sticks
Black cardimon              2
Black pepper corn          6
Fried Onion              3 large for Garnishing
Fried onion               1 large for gravy
red pepper                    1 tsp
Daniya powder             2 Tbsp
Crush Zeera                 1 tsp
SHAH Zeera                2 TSP

Ingredients: For Stock  :

Meat/beef/mutton/lamb (boung)/ For Kunna........1kg
Onion.................................................. .........     1   
Ginger...........................................................  1 piece
Cinnamon stick.................................... ..........     2-3
Clove.............................................................     4
Black Pepper.................................................   .8 to10
Black cardamom ..................................... ......   2 to 3
Cumin seeds...................................................  2 tsp
Corriender seeds............................................  .2 tsp
Green cardamom ........................................ ... .2 tsp
Water................................................................5to 8 Cup

Ingredients For Curry :
Oil or Ghee..........................................................................................half cup
 Onions................................................................................................2 large chop
Ginger garlic Paste................................................................................2, 2 Tbsp
Tomato.................................................................................................2
Yogurt...................................................................................................2 Tbsp
Bay leaves ............................................................................................2
Nutmag& Mace( Javatri) Powder......................................................... .2 Tbsp
All Spice Powder...................................................................................1tsp
Paya  Masala.......................................................................................2 Tbsp
Red Pepper Powder............................................................................ .2 Tsp
Termearic Powder...................................................................................Half tsp
Corriender Powder................................................................................2 Tbsp
Giger julienne, corriender leaves, green Peppers.....................................For garnish
Lemon slices..........................................................................................For Garnishing
Method :
First of all wash boung and than prepare meat stock add all stock ingredients with meat bones in a pan simmer for over night keep tawa on the base of pan and cook in a very low flame, meat bones until tender or done.Paye ready than leave boung meat in a  pan.
Heat your oil in a deep pan preferably nonstick pan. Add cloves,black cardamon green cardamon chop onion and fry until lightly golden than take off onion into pan and blend with tomatos, yogurt.
Heat oil add ginger garlic paste and stir until aromatic, add red chilli powder, termeric, corriender powder  ,paya  masala and cook add, next, add the meat boung and stir-fry on medium high heat for about 10-20 minutes, Yogurt mixture, stock and cook until meat curry is tender or cook. Until gravy is thicken. Add garam masala powder or shah zeere and cook for 1 minute.
Turn up the heat and garnish with all spice powder, fried onion corriender leaves and green chillies.
Serve with lemon slices brown onion, ginger julienne.