Shan Kunna Matka Gosht Masala is a mixture of some other spices. You can add it in your curry and get more spicy.
A recipe is provided on the box, and a prepared dish will serve 6-8 persons. One of our Best-Sellers!
Shan Foods (Pvt) Ltd. knows that sub-continental cuisine is a very delicate art. Ever since they debuted the spice mix to the sub-continental consumer in the 80s, their ingredients have been meticulously selected and blended to ensure the right combination for perfect results every time.
Manufactured By:
Shan Food (PVT) Ltd.
Country Of Origin: Product of Pakistan
Ingredients: Red Chilli, Paprika, Cumin Seed, Coriander, Black Cumin, Turmeric, Fennel, Long Black Pepper, Cinnamon, Black Pepper, Green Cardamom, Brown Cardamom, Nut Meg, Mace, Bay Leaf, Brown Sugar, Garlic, Ginger
Product Weight: 50 Grams (1.75 OZ)
Product Packing: By advance V-Lock Technology spices keeps lock in air tight packing which gives natural taste and texture to spices.
Storage Instructions: Keep in Cool & Dry Place
Directions: Box
Package: Box
HALAL
Kunna/Matka Gosht Masala
Ingredients
Mutton meat/trotters 1 kg (large)
Onion 1 (medium, finely sliced)
Garlic paste 2 tbsp
Flour 2-3 tbsp
Oil/clarified butter 1-1/2 cup/250 gm
Shan Kunna Spice 1 packet
Method
1. Heat oil and add onion, garlic, meat and shan kunna spice fry for a while.
2. Add 1 glass water cover lid and put weight on cover or use pressure cooker.
3. Cook on lower flame for 6-8 hours or till meat tenders.
4. Dissolve flour in one bowl and add into curry and cover.
5. Then shake cooking pot so that flour mix well.
6. Cook further at low flame for 30 minutes.
7. Serve with lassi and naan.
Kashmiri Shabdaig
Ingredients
Mutton/beef meat 1 to 1-1/2 kg or 8 – 10 pieces
Turnip 500 gm (peeled and halved)
Onion 2/150 gm (medium, finely sliced)
Garlic paste 2 tbsp
Ginger paste 2 tbsp
Clarified butter/oil 1 to 1-1/2 bowl or 175 gm to 250 gm
Shan Kunna Spice 1 packet
Method
1. Heat oil/clarified butter and fry till golden.
2. Add ginger, meat and shan kunna spice fry few minutes.
3. Then add 6-8 glass water add ginger and cook covered on low flame till half meat tender.
4. Then add turnip and cook more till meat tenderize well.
